Ingredients
2 cups (250g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ cup (100g) brown sugar
½ cup (100g) granulated sugar
½ cup (120ml) vegetable oil or melted butter
2 large eggs
1 tsp vanilla extract
1½ cups (150g) grated carrots
½ cup (120ml) milk or yoghurt
½ cup (50g) chopped walnuts or raisins (optional)
Instructions
- Preheat oven to 175°C (350°F) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat brown sugar, granulated sugar, and oil until smooth. Add eggs and vanilla, then mix well.
- Stir in grated carrots and milk (or yoghurt) into the wet mixture.
- Gently fold dry ingredients into the wet mixture, being careful not to overmix. If using walnuts or raisins, fold them in.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Swap milk for Greek yoghurt for extra tang and moisture.
- Replace walnuts or raisins with shredded coconut or pecans.
- For a healthier version, substitute half the flour with whole wheat and replace sugar with honey.
- Add crushed pineapple (well-drained) for extra sweetness and moisture.
- Turn into muffins by baking 18–22 minutes at the same temperature.
- Store at room temperature for 3 days or freeze slices individually for longer storage.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 17g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
