Carrot Loaf Cake
Ingredients
• 2 cups (250g) all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg (optional)
• ¾ cup (150g) brown sugar
• 2 large eggs
• ½ cup (120ml) vegetable oil
• ½ cup (120g) plain yoghurt or sour cream
• 2 tsp vanilla extract
• 2 cups (200g) finely grated carrots
• ½ cup (60g) chopped walnuts or pecans (optional)
• ½ cup (75g) raisins (optional)
Method
1. Preheat the oven to 180°C (350°F). Grease and line a 9 × 5-inch (23 × 13 cm) loaf pan with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together the brown sugar, eggs, vegetable oil, yoghurt, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and fold gently until just combined.
5. Fold in the grated carrots, walnuts (if using), and raisins (if using).
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45–55 minutes, or until a toothpick inserted into the centre comes out clean.
8. Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
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