Carrot cake | Tasty healthy Carrot loaf Recipe
Carrot cake just makes you feel good about having a treat because you’re having your veggies…not dessert 🙂 I happen to like using whole wheat flour, particularly in this loaf recipe because it’s slightly more dense and wholesome. In this recipe, we were making it for a nut-free guest, but usually, we add walnuts for an added crunch. I also double the recipe and freeze the second for impromptu guests 🙂
We love making it for dinner parties, birthdays, easter, Christmas, it’s very popular among our families and friends!!
Healthy Carrot Cake Recipe | Tasty Healthy Carrot Loaf
Ingredients
- 1 cup 140 grams whole wheat flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup 100 grams granulated sugar
- ½ cup 100 grams dark brown sugar
- 2 large egg
- ½ cup plus 1 tablespoon canola oil
- 1 teaspoon pure vanilla extract
- 1 ½ cups grated carrots
- ½ cup pecans or walnuts roughly chopped optional
Instructions
- Preheat oven at 350F
- Sieve together the first 6 ingredients together. and put aside.
- Cream together the sugars and eggs.
- Add the oil and vanilla, mix well.
- Stir in the grated carrot until just combined.
- Add the flour mixture in thirds again until just combined. It’s important not to over mix.
- Butter a 9×5 loaf pan and line with parchment on the bottom.
- Pour in the batter and tap it out evenly.
- Bake for 40-50 minutes. Allow to cool (if you can) and enjoy.
- To freeze put in a ziplock freezer bag after completely cool. Will keep for 2-3 months. Thaw in fridge and reheat in toaster oven or microwave.
Video
How to make this amazing Carrot Cake Recipe – Step by Step guide.
Freshly shredded carrots. You need about 4 large carrots for this recipe.
Sieve together the first 6 ingredients together. and put aside.
Cream together the sugars and eggs. The brown sugar gives extra flavor and moisture to the cake.
Add the oil and vanilla, mix well. The cake needs some type of fat to make them soft and tender. In carrot cake, just any kind of flavorless oil can be used.
Stir in the grated carrot until just combined.
Add the flour mixture little at a time until just combined. It’s important not to over mix.
Butter a 9×5 loaf pan and line with parchment on the bottom. Pour in the batter and tap it out evenly.
Bake for 40-50 minutes. Allow to cool (if you can) and enjoy.
You can make it ahead of time. You can freeze it or keep it in the fridge. Bring to room temperature before serving.
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