I always have carrots in the fridge. In fact I always have all of the ingredients for this carrot cake loaf in the pantry and fridge. That’s why I love it.
You can whip this up in minutes and apart from needing a grater, you don’t need any fancy mixing equipment here as it’s all done with a trusty wooden spoon. A perfect recipe for those of you that happen to have keen little helpers floating around these school holidays.
make this recipe your own
Add as little or as much spice as you like to suit your taste. Go ahead and throw some walnuts or chocolate chips (or both) as an optional extra to make it your own and use half carrot, half zucchini too if that tickles your fancy. Feel free to replace the natural yoghurt with vanilla or coconut flavoured yoghurt if you prefer.
serving suggestions
- You can’t go past some butter smeared over this cake whilst still warm.
- If you’re wanting to impress – serve with some whipped ricotta and a drizzle of honey.
- Cream cheese icing works a treat here.
- Natural yoghurt and fresh berries or homemade berry coulis is a favourite way to serve it.
- Natural yoghurt, grated Granny Smith apple and a drizzle of honey (regular Lo’s Kitchen followers will know of my love affiar with the Granny Smith apple).
other things to note
- This carrot cake loaf is really suitable for freezing. Simply wrap in some cling wrap or place in an airtight Tupperware container and pop into the freezer for up to three months. When you want to serve it, let it defrost before slicing into thick slices and jazzing it up by toasting in a sandwich press, serving with butter.
- Alternatively, you can freeze individually sliced pieces to whip out at a moment’s notice and give a zap in the microwave to defrost.
Other carrot recipes can be found on the blog such as these healthier lunchbox carrot muffins and my Grandma Betty’s award winning carrot and pineapple cake.
Happy baking.
easy carrot cake loaf
I should probably call this “carrot bread” in the same way that banana bread is called banana bread.
It’s important to note that this recipe was inspired by the work of Sally’s Baking Addiction and although it’s been altered, credit where credit’s due.
dry ingredients
1 + 1/2 cups of plain flour
1 x teaspoon of baking powder
1 x teaspoon of bi-carb soda
A good pinch of salt
1 x teaspoon of ground cinnamon
1/2 a teaspoon of ground ginger
1/2 a teaspoon of all spice
wet ingredients
3 x carrots, grated
1 x cup of brown sugar
2 x eggs
1/2 a cup of vegetable oil
1/3 of a cup of natural yoghurt
1 x teaspoon of vanilla extract
Optional: a handful of chocolate chips or chopped walnuts
- Preheat the oven to 170℃ fan forced and grease and line a loaf tin.
- Simply add the dry ingredients into a large mixing bowl and stir with a wooden spoon.
- Add the wet ingredients into a seperate mixing bowl and stir with a wooden spoon.
- Pour the wet ingredients into the dry and stir well with the wooden spoon.
- Scrape out into the prepared loaf tin and bake for approximately 50 minutes or until nicely browned on top and cooked through.
- Serve warm with butter.
If you make this recipe, I’d love to know what you think. Feel free to comment below.
lo's kitchen 