Description
A soft and moist carrot cake loaf packed with freshly grated carrots, warm cinnamon flavor, and topped with a crunchy mix of pumpkin and sunflower seeds. Perfect for a cozy homemade treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
Instructions
- Preheat your oven to 350°F and lightly grease a loaf pan.
- In a bowl, mix flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Add grated carrots and chopped walnuts, folding gently.
- Pour the batter into the prepared loaf pan and smooth the top.
- Sprinkle pumpkin seeds and sunflower seeds evenly over the top.
- Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool completely.
- Slice and serve.
Notes
- Use freshly grated carrots for best moisture and flavor.
- Do not overmix the batter to keep the texture soft.
- Let the cake cool fully before slicing for clean cuts.
- You can substitute walnuts with pecans if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: carrot cake, carrot loaf, homemade cake, easy baking recipe, moist cake