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Carrot Cake Muffin

Moist Carrot Cake Loaf

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Servings: 12 people
Course: Breakfast, Dessert
Ingredients Equipment Method Video

Ingredients
  

  • 1 & ½ cups wheat cake flour
  • 1 tsp baking powder
  • ½ tsp baking soda also known bicarbonate soda
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • ¼ tsp ground cloves
  • 1 & ½ tbsp corn flour optional
  • 2 large Eggs room temperature
  • 1 cup vegetable oil
  • 1 cup brown sugar
  • ⅓ cup buttermilk/ maas
  • 1 tsp vanilla extract
  • 60 g pecans optional
  • 1 & ½ cups grated carrots

Equipment

  • 1 Mixing bowl (1 large, 1 medium)
  • 1 Whisk or Spatula
  • 1 Grater Cutter
  • Measuring cups
  • Measuring spoons
  • Loaf Tin
  • Baking paper/parchment paper Alternatively use baking spray
  • Sieve (for dry ingredients – very important for soft texture)
  • Cling wrap

Method
 

1. Prep
  1. Preheat your oven to 190°C.
  2. Grease your cake tin and line it with baking paper
  3. Grate your carrots and set aside
2. Mix Dry Ingredients
  1. In a bowl, sieve together: Flour, baking powder, baking soda, Salt, Cinnamon, Ginger, Nutmeg, Cloves, Corn flour. Mix well and set aside.
3. Mix Wet Ingredients
  1. In a large bowl:
    Whisk eggs and sugar until slightly pale, add oil and mix well, add buttermilk and vanilla extract. Mix until smooth.
4. Combine
  1. Gradually add dry ingredients into the wet mixture. Mix gently using whisk or spatula (do NOT overmix).
  2. Fold in: Grated carrots and Pecans.
5. Bake
  1. Pour batter into prepared tin
  2. Bake at 190°C for 40-45 minutes
  3. Check with a toothpick — it should come out clean
6. Cooling
  1. Let the cake cool in the tin for 5 minutes
  2. Remove and wrap with cling wrap while still slightly warm (this keeps it extra moist.)

Video

@wandilebakes

Carrot Cake Loaf Recipe 1 & 1/2 cups flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp nutmeg 1/4 tsp ground cloves 1 & 1/2 tbsp cornflour 2 large eggs (room temp) 1/2 cup veg oil 1 cup sugar 1/3 cup buttermilk 1 tsp vanilla extract 60g pecans 1 & 1/2 cups grated carrots Bake at 190 degree C. for 40 min Let it cool for 5min and wrap it with a cling wrap❤️ Happy baking❤️ #wandilebakes #carrotcake #baketok #homemaderecipes #cakelover

♬ Soft Notes, Strong Feelings - Lloyd Frontiny