Carrot Nut Loaf
A moist, flavorful carrot nut loaf combining warm cinnamon and crunchy pecans, perfect for breakfast, snacks, or a comforting dessert that appeals to all ages.
Ingredients
Instructions
- Combine the flour, soda, salt, and ground cinnamon in a small mixing bowl and set aside.
- Combine oil, eggs, and sugar in a large mixing bowl and beat at medium speed with an electric mixer for 1 minute.
- Add the dry ingredients to the wet ingredients and mix at low speed just until blended.
- Fold in the grated carrots and chopped pecans.
- Spoon the batter into a greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pan.
- Bake at 350°F (175°C) for 1 hour and 25 minutes or until a toothpick inserted into the center comes out clean.
- Cool the loaf for 10 minutes in the pan, then remove and cool completely on a wire rack.
Tips & Substitutions
For a lighter texture, you can substitute half of the all-purpose flour with whole wheat flour. If you prefer a nut-free version, simply omit the pecans or replace them with sunflower seeds. Make sure to finely grate the carrots for better integration into the batter. Consider adding a pinch of nutmeg for extra warmth in flavor, which pairs beautifully with the cinnamon.
Serving Suggestions
Serve slices of the Carrot Nut Loaf plain or with a spread of cream cheese for a delightful treat. It can also be paired with coffee or tea, making it a perfect addition to your brunch spread. For a complete meal, consider serving it alongside a fresh Imperial Salad to balance the sweetness of the loaf.
Storage & Reheating
To store leftovers, wrap the cooled loaf tightly in plastic wrap or aluminum foil and keep it in the refrigerator for up to a week. You can also freeze the loaf for up to three months. When ready to enjoy, thaw in the fridge overnight and warm slices in the microwave for about 15-20 seconds for the best taste.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot Nut Loaf contains roughly 779 calories, with 7g protein, 61g carbohydrates, and 62g fat. It is an excellent source of vitamin A (115% of the Daily Value), dietary fiber (91% of the Daily Value), and calcium (30% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 961mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other nuts instead of pecans?
Absolutely! You can substitute pecans with walnuts or almonds based on your preference. Just ensure that the nuts are chopped to a similar size for even distribution in the loaf.
How can I make this recipe vegan?
To make a vegan version, replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a vegetable oil instead of regular oil. This will keep the texture similar while making it suitable for a plant-based diet.
What can I do if my loaf is too moist?
If your loaf comes out too moist, try reducing the oil by a couple of tablespoons next time or ensure that the carrots are well-drained. Additionally, baking a bit longer could help achieve the desired texture, just keep an eye on it to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).