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Carrot cake just makes you feel good about having a treat, because your having your veggies…not dessert 😛 I happen to like using whole wheat flour particularly in this loaf recipe because it’s slightly more dense and wholesome. In the video, we were making it for a nut free guest, but usually we add walnuts for an added crunch. I also double the recipe and freeze the second for impromptu guests 🙂
The Best Carrot Cake Recipe | Tasty Healthy Carrot Loaf | Homemade Carrot Cake
#carrotcake #carrotloaf #carrotcakerecipe
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Serving: 1 loaf
Tasty Healthy Carrot Loaf – Healthy Carrot Cake Recipe – Homemade Carrot Cake | How to make Moist Carrot Cake
INGREDIENTS:
1 cup (140 grams) whole wheat flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup (100 grams) granulated sugar
½ cup (100 grams) dark brown sugar
2 large egg
½ cup plus 1 tablespoon canola oil
1 teaspoon pure vanilla extract
1 ½ cups grated carrots
½ cup pecans or walnuts, roughly chopped optional
INSTRUCTIONS:
Preheat oven at 350F
Sieve together the first 6 ingredients together. and put aside.
Cream together the sugars and eggs.
Add the oil and vanilla, mix well.
Stir in the grated carrot until just combined.
Add the flour mixture in thirds again until just combined. It’s important not to over mix.
Butter a 9×5 loaf pan and line with parchment on the bottom.
Pour in the batter and tap it out evenly.
Bake for 40-50 minutes. Allow to cool (if you can) and enjoy.
To freeze put in a ziplock freezer bag after completely cool. Will keep for 2-3 months. Thaw in fridge and reheat in toaster oven or microwave.
You can find more recipes in our food blog:
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We are a South Indian Malayalee family sharing our love of traditional and fusion recipes in an easy to learn format with a focus on the sounds of home cooking. So sit back and enjoy!
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Song: creative commons license