Carrot Cake Loaf

This easy carrot loaf cake is made in one bowl with simple ingredients for a soft, moist, and lightly spiced loaf cake/quick bread.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 286kcal

Preheat the oven to 350˚F. Grease a 9x5 loaf pan. Set aside.
Add the sugar, shredded carrots, eggs, oil, buttermilk, and vanilla to a large bowl. Whisk until well-combined.
1 cup granulated sugar, 2 ½ cups peeled and shredded carrot, 3 large eggs, ½ cup oil, ½ cup buttermilk, 1 teaspoon vanilla extract
Add the flour, baking soda, cinnamon, and salt. Whisk in just until combined. Don’t overmix.
2 cups all-purpose flour, 1 ½ teaspoons baking soda, 1 ½ teaspoons ground cinnamon, 1 teaspoon salt
Stir in the pecans just until incorporated.
½ cup chopped pecans
Pour the batter into the prepared loaf pan.
Bake for about 50-60 minutes, or until a toothpick comes out clean.
Let the bread cool in the pan for about 10 minutes.
Run a thin knife around the pan, and remove to a wire rack to finish cooling.
Serve cooled loaf with cream cheese frosting or warm spread with cream cheese or plenty of butter.

Oil: I like to use light olive oil or olive oil in this recipe. However any neutral oil should work.
Buttermilk: If you don't have buttermilk, you can make a homemade buttermilk substitute with this recipe.
Cinnamon: Feel free to add more cinnamon and use other spices if you want carrot spice cake.
Pecans: You can use chopped walnuts or omit the pecans if preferred.
Nutrition values are estimates.