Description
This ultra-moist carrot cake loaf is packed with fresh grated carrots, crushed pineapple, and warm spices. It’s tender, flavorful, and perfect for breakfast, snacking, or dessert—especially with a swipe of cream cheese frosting on top.
Ingredients
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
2 large eggs
½ cup vegetable oil
½ cup brown sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
1 cup grated carrots
½ cup crushed pineapple (drained)
¼ cup chopped walnuts or pecans (optional)
Instructions
Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment.
In a bowl, whisk flour, baking soda, baking powder, salt, and spices.
In another bowl, whisk eggs, oil, sugars, and vanilla until smooth.
Stir in carrots, pineapple, and nuts.
Add dry ingredients to wet and mix until just combined.
Pour into pan and bake 45–55 minutes, or until a toothpick comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 50 minutes
- Category: Breakfast
Nutrition
- Calories: 260
- Sugar: 18g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 2g
- Cholesterol: 35mg