Eggless Carrot Cake Loaf - Quick Bread
This Eggless Carrot Cake Loaf is supremely moist, wonderfully spiced, and flavorful. Plus, it’s super easy to make - you only need a bowl - and it pairs well with every occasion!
Servings 12 slices
Calories 242kcal
Equipment
Ingredients
- 2 cups (280 g) all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (115 g) unsalted butter, melted
- 2/3 cup (120 g) brown sugar
- 1/2 cup (120 ml) maple syrup
- 1/4 cup (60 g) applesauce
- 1/4 cup (60 ml) plain regular yogurt
- 2 teaspoons (10 ml) pure vanilla extract
- 1 1/2 cup (150 g) peeled and shredded carrots (about 3 large carrots)
Instructions
- Adjust the oven rack to the middle position and preheat the oven to 350ºF (180ºC). Grease and flour an 8 1/2-x-4 1/2-inch (23.5-x-12.7-cm) loaf pan. You can also use a nonstick baking spray with flour.
- Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt together in a large bowl until combined.
- In another bowl, mix melted butter, brown sugar, maple syrup, applesauce, yogurt, and vanilla extract. Mix until well combined.
- Add wet ingredients mixture into dry ingredients; mix until just combined.
- Fold the grated carrot into the batter thoroughly.
- Pour the mixture into the prepared loaf pan.
- Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan on a wire rack for 15 minutes, then remove the loaf from the pan and set on the wire rack to cool completely.
- Serve warm or at room temperature.
Make the Cream Cheese Frosting (optional)
- Make half recipe of this cream cheese frosting and add 1 teaspoon of ground cinnamon.
- Frost cooled bread, slice, and serve.
Notes
Store: Unfrosted Eggless Carrot Cake Loaf can be stored, wrapped with plastic wrap, at room temperature for up to 4 – 5 days. Frosted Eggless Carrot Cake Loaf can be stored in the refrigerator for up to a week.
Freeze: Let the bread cool completely. You can freeze a whole loaf, but I recommend cutting the carrot bread into individual slices first. Wrap each piece well with plastic wrap and aluminum foil, then freeze for up to 3 months.
Thaw: When you’re ready to eat it, pull your slices out of the freezer the night before and let them thaw overnight in the refrigerator. If desired, bring to room temperature and frost before serving. I don’t recommend freezing the cream cheese frosting.
Pro-Tip: When baking with carrots, my #1 tip is to shred whole carrots yourself. Do not use packaged pre-shredded carrots because they are hard and dry.
Check out my Eggless Carrot Cake recipe, Eggless Carrot Cake Cupcakes, and/or Eggless Carrot Banana Muffins (cookbook).
If you’re going to make this recipe, please read the whole post content to get step-by-step photos, lots of tips, tricks, and variations.
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
Nutrition
Calories: 242kcal | Carbohydrates: 40g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Sodium: 209mg | Fiber: 1g | Sugar: 22g