Carrot cake loaf

Hello everyone! Are you all ready for Easter? I know I am. I’ve been stalking up on those delicious, irresistible and ever so cute mini eggs all week because they’ve been on sale!

The not so funny part about it is that, I thought that I bought a bunch because I couldn’t stuff any more of them in my bag…but they ended up disappearing in less than a week!

Goodness gracious Cyn, what have you been doing with all those mini eggs…

“Hey! It’s crunch time and finals season is around the corner…and you know chocolate is my vice when it comes to midnight study munchies!”

So there we have it…the story of how my many bags of mini eggs disappeared on me.

On the bright side, this means that I have an excuse to eat healthy and with that means….eating carrots right?

Carrot cake that is! 🙂

Okay okay, who am I trying to kid, carrot cake does not equal carrots but…what I won’t be joking about is how amazingly moist this loaf was!

You know how sometimes you end up making a gorgeous loaf and it’s absolutely divine the first day but then by the next it gets dry and the only way to salvage it is to spread a pat of butter or jam on top?

Well, I promise that you won’t have to go through that with this loaf because trust me, it’ll stay just as delicious as the first day!

Carrot cake loaf recipe

Ingredients:

1 cup fresh grated carrots
1 cup whole wheat flour
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coconut oil melted (or vegetable oil)
2/3 cup sugar
2 eggs (2 tablespoons ground flax + 1/3 cup water)
1 teaspoon vanilla
1/2 cup crushed pineapple
1/2 cup pumpkin seeds
1/3 cup chopped roasted pecans (or walnuts)
1/2 cup raisins

Method:

1. Whisk the coconut oil, sugar, eggs, and vanilla together in a large bowl.
2. Sift in the whole wheat flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Stir until combined.
3. Mix in the grated carrots and crushed pineapples. Stop when just combined. Fold in the raisins, pumpkin seeds and pecans.
4. Pour batter into a greased loaf pan and top with a few extra pumpkin seeds if desired. Bake at 350F for 45 – 50 minutes until golden brown.
5. Let cool for 15 minutes before slicing and topping with cream cheese!

Love all things carrot cake? Try out these carrot cake madeleine cookies, or carrot cake cupcakes !

Follow and interact with me on Instagram, Yummly, Twitter and Pintrest!