Recipe: Blissful Carrot Loaf Cake

Recipe: Blissful Carrot Loaf Cake

My version of the classic healthy carrot loaf cake. Its tempting, light, super moist, and packed with outstanding spice flavors.  I'm sharing my recipe so you can enjoy a slice of it at home (its makes perfect company with a scoop of Vanilla carabao-milk ice cream and freshly brewed Arabica coffee).

The carrot cake will keep for a week in a sealed container.

Blissful Carrot Loaf Cake

Makes one 9x5" loaf (about 8-10 slices)

Cake Loaf:

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 1/2 cups Muscovado sugar
1 cup coconut/lauric oil
3 medium sized eggs
1/4 teaspoon vanilla extract 
1 cup hand-shredded carrot (1 large Horse carrot)
3/4 cup chopped pecans
1/2 cup golden raisins
  • Preheat oven to 350 degrees Fahrenheit.
  • Sift together flour, baking powder, baking soda, cinnamon, salt, nutmeg and allspice in a large bowl. Use an electric mixer to combine muscovado sugar and oil. Add the eggs, and vanilla extract then beat on high speed for about 1 minute.
  • Combine the wet mixture with the dry stuff. Mix on low speed until all ingredients are incorporated, then crank up the speed and blend on high until batter is smooth.
  • Add shredded carrot, pecans and raisins and mix by hand. Pour batter into a 9"x5" inch baking loaf pan that has been generously greased with butter. Sprinkle the sides of the pan with a modest amount of flour.
  • Bake for 55 to 60 minutes or until a toothpick stuck in the center comes out clean. Allow the cake to cool completely.


Back to blog