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Two slices of carrot cake loaf on parchment paper, with soft crumbs and visible raisins.
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Carrot Cake Loaf (Moist & Flavorful)

This Carrot Cake Loaf is simple, cozy, and full of flavor. Made with fresh carrots, raisins, and orange zest, it’s perfect for breakfast, snack time, or dessert.
Prep Time15 minutes
Cook Time45 minutes
Cooling Time45 minutes
Total Time1 hour 45 minutes
Course: Breakfast, Dessert
Cuisine: American
Diet: Halal
Skill Level: Beginner
Servings: 10 Slices
Author: Rena

Ingredients

  • 1⅓ cups all-purpose flour
  • 2½ teaspoons baking powder
  • Pinch of fine kosher salt
  • 2 large eggs room temperature
  • ¾ cup granulated sugar
  • ½ cup coconut oil melted
  • 1 tablespoon orange zest
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots
  • ⅓ cup golden raisins

Instructions

  • Preheat oven to 350°F. Grease and line an 8½ x 4½ inch loaf pan with parchment paper. In a medium bowl, whisk together 1⅓ cups all-purpose flour, 2½ teaspoons baking powder, and Pinch of fine kosher salt. In a separate bowl, beat 2 large eggs and ¾ cup granulated sugar with an electric mixer until pale and fluffy. Mix in ½ cup coconut oil and 2 teaspoons vanilla extract.
    Bowl with sugar and two cracked eggs ready to be mixed with a hand mixer, surrounded by grated carrots and raisins.
  • Add the flour mixture to the wet ingredients.
    Flour being added into the wet ingredients in a mixing bowl with a wooden spoon.
  • Whisk gently by hand just until combined. Do not overmix.
    Smooth carrot cake batter in a bowl, ready to be combined with dry ingredients, with carrots and raisins in the background.
  • Place 1 tablespoon orange zest, 2 cups grated carrots, and ⅓ cup golden raisins on top of the batter.
    Mixing bowl with grated carrots and golden raisins being folded into batter with a spoon.
  • Stir until the carrots, zest, and raisins are evenly mixed through.
    Mixing bowl with grated carrots and golden being stirred together with a wooden spoon.
  • Pour batter into the prepared loaf pan. Bake 45-50 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for at least 45 minutes before slicing.
    Freshly baked carrot cake loaf resting in a loaf pan, with a whole carrot and grated carrots beside it.

Notes

  • Grate carrots fresh. Pre-shredded won’t give the same moisture.
  • Don’t overmix once the flour is added.
  • Line the loaf pan with parchment for easy removal.
Storage
  • Store in an airtight container in the fridge for up to 4 days.
  • Freeze up to 3 months; thaw overnight in the fridge.
  • Reheat slices in the microwave or warm the loaf in a low oven.

Nutrition

Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 137mg | Potassium: 151mg | Fiber: 1g | Sugar: 19g | Vitamin A: 4327IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg