Prepare the Carrot Loaf
Preheat oven to 325 degrees Fahrenheit (170 degrees Celsius).
Using a wooden spoon, combine all ingredients in a large bowl. Pour into a greased loaf pan.
Bake 45 minutes or until a toothpick comes out almost clean.
Directions
Credits
Tips:
If you’re really short on time, you can use a bag of shredded carrots.
Variations:
This recipe works very well with shredded zucchini, too.
Description:
Photography: Daniel Lailah
Food Styling: Amit Farber
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25 global ratings
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I made these into muffins last night. I used muffin cups but didn’t grease them. I baked them on 350 for 30-35min. The insides are still not baked well and they stick to the cupcake paper.
Couldn’t imagine how this carrot “loaf” could be different than any others based on the ingredients, but I’ll chime in with the rest of the posters- this was the best carrot cake recipe I ever made!
Made these into muffins. They came out delicious! Baked them for 25 minutes on 325.
Delicious!! Thank you for sharing the best lightest and easiest carrot loaf yet! Made as muffins as well baked for 25 mins came out as good as the loaf
I have made this before in an 8-8" kugel form, but never in a loaf form. It looks so delicious and I can't wait to make it!!