Carrot Cake Loaf

So, Why Carrot Cake Loaf? (Hint: It’s Not Just Because My Nan Made It)

Alright, picture this: It’s raining. The dog’s left muddy paw prints everywhere and for some reason the radio won’t stop playing 90s pop. This is, without fail, the exact sort of situation where I wander into the kitchen and start grating carrots for my favorite carrot cake loaf. Maybe it’s nostalgia (my nan used to make one that was basically half walnuts, bless her!) or just, you know, the pure comfort of something spicy-sweet baking in the oven. It’s where my stress and random leftover carrots both go to retire in glory. Oh, and once I made this with my nephew; he spent the whole time hiding raisins under the tea towel. Kids are weird.

Why I Keep Coming Back To This Recipe

I make this when the bananas are all too green for bread (seriously, every time), or when I need something a bit more interesting than another batch of chocolate chip cookies. My family goes a bit bonkers for this because, honestly, it’s moister than most cakes out there, and you can slather it with tangy cream cheese icing—or not—depending on whether you’ve got the patience left. Sometimes, though, it cracks weird along the top, and for ages I thought that was a problem, but actually, it just gives you extra bits to nibble. I can live with a bit of chaos; makes me feel less alone in the kitchen, if you know what I mean.

Gathering Ingredients (And Some Backups Just in Case)

• 2 large eggs (medium work too, but then drop a splash of milk in)
• 150ml sunflower oil (or really any neutral oil—I used olive oil once but the cake tasted like salad)
• 170g soft brown sugar (white sugar is FINE, maybe just a bit, well, blander?)
• 200g plain flour (all-purpose; or if I’m short, wholemeal gives a nutty edge… but makes it a bit heavier)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt (I sometimes forget and it’s still good, honestly)
• 1 1/2 tsp cinnamon (double it if you’re feeling spicy!)
• 1/4 tsp nutmeg (freshly grated is posh, ready ground is what I use)
• 200g grated carrots (about 2 big ones; if they’re a bit wrinkly at the ends, nobody will know)
• 50g raisins or sultanas (or nothing at all—my partner pretends to hate them. I don’t buy it for a second)
• 50g chopped walnuts (pecans if you feel fancy; or skip entirely, up to you)
• Optional: zest of 1 orange (I only remember this about half the time)

How I Actually Bake My Carrot Cake Loaf

1. Preheat your oven to 180C (that’s 350F), grease and line a 2lb/900g loaf pan—though I’ve definitely just oiled it and hoped for the best, and it mostly ends up fine. Glass pans need a bit longer, but who’s timing?
2. Whisk eggs, oil, and brown sugar together until it looks like muddy tea. Sometimes the sugar clumps. Be patient or just ignore the lumps—they usually sort themselves out.
3. Tumble in the flour, baking powder, soda, salt, cinnamon, and nutmeg. I just dump them all at once. Technically you should sift, but honestly, who has time?
4. Stir until almost combined. Then add carrots, raisins, nuts, and orange zest (if you remembered it). This is where I sneak a taste. Don’t at me for eating raw batter, life’s short.
5. Spoon it into the pan and do that shaking thing to level it. Smack it on the counter if you fancy.
6. Bake for about 50-60 mins. I usually check at 53 minutes because the smell gets irresistible. A skewer should come out with just a few crumbs, not sticky. Don’t worry if the top cracks hilariously—mine always does. If it browns too quick, foil it like a little hat.
7. Let it cool in the tin 10 mins, then—if you can wait—finish cooling on a rack. Or just eat a warm slice. That’s what we do. Butter? Optional but always welcome.

My Notes (Aka Learnings From Several Late-Night Bakes)

• If your carrots are super wet, squeeze them out a bit; otherwise things get, well… soggy? Not tragic, just squishier than I like.
• Skipping the raisins is apparently “controversial” in our family chat group, but you do you—once I forgot them and only my aunt noticed.
• The loaf sometimes sinks a little after baking—maybe my oven runs cool? Anyway, doesn’t seem to matter for flavour.

Variations I’ve Fooled Around With

• Swapped nuts out for chopped dates once—ended up a bit too sweet, to be honest. Not my best idea.
• Added a handful of coconut. Now that was a winner, especially if you don’t mind the cake being a bit denser.
• Tried grated parsnip instead of carrot one time (don’t recommend unless you really, really love parsnip)
• Mini muffins with the same batter – bake less time (20ish mins), easier for lunchboxes.

Gear I Use (And A Cheeky Workaround)

Okay, a box grater for the carrots is the obvious thing, but I did once use a food processor attachment because, well, lazy. No loaf tin? Just use a deep cake tin. Or maybe muffin cases, if you’re really not fussed about shapes—the taste is the same. Here’s a guide to graters if you want to get real nerdy about it.

Storing Leftovers (But Good Luck Having Any)

This keeps wrapped up on the counter for three days (probably? It never lasts more than a day in our house, so I’m guessing). If you do end up with half a loaf hanging around, slice and freeze it—separates easily with a butter knife when you want a sneaky snack. See these freezing tips I like.

How I Like To Serve Carrot Cake Loaf

Straight up, a thick slice (still warm is ideal) with a slab of salted butter melting over, and—if there’s company—sometimes a smidge of cream cheese icing. Every so often, I dust the top with a bit of icing sugar, just so it looks Instagrammable for about five seconds before someone pinches the first bit. We’ve taken it to picnics cut in chunky squares, too. Makes good bribes for neighbours.

Lessons I Learned The Hard Way

• Once tried to rush the cooling—loaf collapsed slightly, but warm cake was good anyway. Still, I think it works better if you leave it ten mins to chill and steam in its tin.
• Don’t overmix once flour’s in, or you’ll get a weirdly chewy texture. (Been there.)
• Opening the oven too soon – my mate Sarah did this, and it fell flatter than a pancake. Just admire the rising through the window.

Real Questions Folks Have Asked Me (And My Honest Replies!)

Can I make this with gluten free flour?

Yep, though I’d chuck in half a teaspoon of xanthan gum if you have it, or just accept it’ll be a bit crumblier. Not tragic, really.

Could I use honey or maple syrup instead of sugar?

Sure, but then use a little less oil, and honestly it comes out slightly stickier. On second thought, maybe use half and half if you want to experiment.

Is it okay to skip the oil and use butter?

Absolutely—melted butter gives richer flavour, but I think oil gives better moisture. Up to you (but if you forget to melt the butter, just nuke it in the microwave—careful, though, I’ve exploded it everywhere before).

How do I get mine to look like yours?

Honestly, half luck, half hoping my oven’s not having a strop. Don’t stress about cracks—that’s character. Fancy that!

How do I get that café-style glaze?

Mix icing sugar, cream cheese, and a smidge of lemon. Or, if you’re stuck, a drizzle of runny honey does the trick just fine.

So there you have it. My messy, cozy, reliably comforting carrot cake loaf. If you want a fancier version with more spices, you could peek at Sally’s Baking Addiction for ideas. Or just stick with this; it’s the one I keep coming back to! Let me know (preferably before the kettle’s boiled over) if you bake it, or if you reckon you’ve cracked the code for the always-perfect slice.