Moist and spiced carrot cake loaf perfect for breakfast, brunch, or dessert.

Scale

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup vegetable oil

1/2 cup granulated sugar

1/2 cup brown sugar

3 large eggs

1 teaspoon vanilla extract

2 cups grated carrots

1/2 cup chopped walnuts or pecans (optional)

1/2 cup raisins (optional)

Optional glaze: 1/2 cup powdered sugar + 1 tablespoon milk

Optional cream cheese frosting

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1. Preheat oven to 350°F and grease 9×5-inch loaf pan

2. Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg

3. Whisk oil, granulated sugar, brown sugar, eggs, and vanilla until smooth

4. Fold grated carrots into wet mixture, add nuts and raisins if using

5. Gently fold in dry ingredients until just combined

6. Pour batter into loaf pan and smooth top

7. Bake 50–60 minutes until toothpick comes out clean

8. Cool in pan 10 minutes, then transfer to wire rack

9. Drizzle glaze or frost with cream cheese if desired

Use freshly grated carrots

Add crushed pineapple for extra moisture

Substitute half flour with whole wheat flour

Mix in shredded coconut for texture

Serve with coffee or tea