This carrot cake version has whole wheat flour (which is readily available in groceries and baking stores like Chocolate Lover and Sweet Craft) for added fiber.
Makes 1 (9x5-inch) loaf
Prep Time 15 minutes
Baking Time about 1 hour
1 cup corn oil
1/4 cups dark brown sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup milk
2 1/2 cups shredded carrots
1 Preheat oven to 350°F. Grease, flour, and line the sides of a 9x5-inch loaf pan.
2 In the bowl of an electric mixer fitted with the paddle attachment, beat oil, sugar, and eggs on low speed for about 30 seconds or until blended. (You can also use a wire whisk.) Add vanilla.
3 In a separate bowl, whisk together flours, cinnamon, baking powder, baking soda, and salt. Gradually add to the egg mixture.
4 Add milk.
5 Stir in carrots.
6 Pour batter into prepared loaf pan. Bake for 55 to 60 minutes or until toothpick inserted in the center comes out clean.
7 Cool completely. Store loaf in an airtight container.
• Grate your carrots finely. It will help improve the texture of your bread.
• Instead of an electric mixer, you can use a wooden spoon and bowl for this (easy!) and stir slowly just until combined. This will keep the bread moist.
• Be mindful of the baking time. Have a cake tester on hand to make sure that the bread is cooked all the way through. Lastly, cool your bread completely and store in an airtight container. Keep refrigerated to extend its shelf life and reheat in the toaster oven or microwave as needed. You can also add some nuts to give it that extra crunch.
RELATED recipes: Carrot Muffins, Healthy Carrot Cake
Photography by Patrick Martires | Styling by Paulynn Chang Afable
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