Easy Carrot Cake Loaf Cake with Zucchini
Indulge in the comforting flavors of this Easy Carrot Cake Loaf Cake, enriched with finely grated zucchini for extra moisture. This delightful treat combines sweet carrots and aromatic spices, making it perfect for brunch or afternoon snacks. Simple to prepare and utterly delicious, it’s sure to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 cup shredded carrots (about 2 medium carrots)
- ½ cup finely grated zucchini (about 1 small zucchini)
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a mixing bowl, whisk together flour, sugar, baking powder, cinnamon, and salt until well combined.
- In another bowl, beat the eggs, oil, and vanilla extract. Stir in the shredded carrots and zucchini.
- Gradually mix the wet ingredients into the dry ingredients until just combined; do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let it cool before slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg