carrot cake loaf

September 10, 2011

As unbelievable as it sounds, it’s sometimes hard for me to find outlets for my baked goods…aka people to eat my stuff.


Mostly because my parents don’t have much of a sweet tooth (sweet teeth?), and anything with unhealthy (read: normal) amounts of butter/sugar/good stuff is eschewed in my household.

And also because as my friends and I embark on that fabulous journey called life, we find ourselves increasingly apart. So I don’t get to see them so often. So I am left with tons of baked goods…which should make me happy. But it doesn’t.


But I wouldn’t be a very good baker if I couldn’t make something to appeal to different taste palettes.

This is a healthily adapted carrot cake loaf. I cut the sugar in half, used applesauce in place of some of the vegetable oil, and guess what! It still tasted amazing.


Carrots are such a gorgeous color.


This bread had the perfect blend of warm, autumny spices.


Carrot Cake Loaf

Adapted from Cookie Madness

1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/3 cup vegetable oil
1/3 cup unsweetened applesauce
1/2 cup granulated sugar
2 large eggs
1 cup grated carrots
1 cup raisins


  1. Preheat oven to 350 degrees F. Grease an 8- or 9-inch loaf pan.
  2. Mix together the flour, salt, baking powder, cinnamon, ginger, and nutmeg in a medium bowl.
  3. Stir together the oil, sugar, eggs, vanilla and carrots in a large mixing bowl.
  4. Add the flour mixture to the carrot mixture and stir just until blended.  Stir in raisins.
  5. Pour into pans and bake at 350 degrees for 60 minutes or until a toothpick inserted in center comes out clean.

Drizzle cream cheese icing over the loaf for an extra sweet touch!



[…] carrot cake is a staple around these parts, whether Easter or not. But with this carrot cake, I may have […]

[…] opinion), but it’s pretty darn healthy, too. As chronicled previously, my family is pretty intolerant when it comes to decadent desserts. But if there was ever a best of both worlds […]

Guess what? I made this tonight and made a few substitutions (like lessening the raisins to 1/2 cup and using a combo of raisins and currents and adding 1/4 cup unsweetened coconut) and it turned out really yummy, nice and moist texture! (I only had to bake it for 48 minutes though). I was soooo lucky though cause as I was carrying the pan to the oven, it slipped from beneath my fingers, did a somersault in the air, and landed right side up on the floor!! I couldn’t even believe that happened LOL

haha yay i’m so glad it turned out good for you! 🙂 i miss you! let’s bake together this break!

You know, carrot cake, served warm with lots of cream cheese frosting is an all time favorite of mine. I never thought about enjoying it as a loaf, but you’ve got me curious. Will have to give it a try.

Ooh yum! Love the addition of applesauce. Have you ever tried making this with some portion of whole wheat flour? Curious how it might turn out!

AHHH I can actually eat this (without the cream cheese drizzle on top of course)! We’re baking it in December :]

P.s. My host mom made the most delicious bundt cake using soy yogurt and it had some kind of dried fruit in the middle. I need to get la receta (the recipe).

look so yummy girl! for christmas I might be ordering a cake from you! such a good idea chica

ughhh this is making me hungry!!!!
and dude, i so understand the not having anyone to eat your stuff thing.
it’s frustrating.

I have the same problem…my husband and I can never finish baked goods quickly enough, and I wish I had more time to invite friends and family over. The bread looks great, and I love that it’s on the lighter side,

Add Your Comment