This Soft and moist Carrot loaf is such a delight to to see on our table. Be it for breakfast, snack or tea time, this will never fail to fill that hungry stomach. It is quite dense and heavy, but at the same time soft and moist. You maybe tired of hearing soft and moist but there is really no other words to describe it in a very simple understandable way.
Ingredients
- 1 and 1/2 cups (190g) All-purpose flour
- 1 teaspoon Baking Powder
- 3/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 2 large Eggs, at room temperature
- 1/3 cup (80g) Plain Greek Yogurt, at room temperature
- 1/2 cup (120ml) Flavorless Oil
- 1 teaspoon Pure Vanilla Extract
- 2/3 cup packed light or dark brown sugar
- 200g peeled and Shredded Carrots (about 1 1/2 large carrots)
- Cream Cheese Frosting – optional
Instructions
- Preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan or line the pan with parchment paper
- Whisk the flour, baking powder, baking soda, salt, cinnamon If using) together in a large bowl until combined. Set aside.
- In a medium bowl, whisk the oil, eggs, brown sugar, yogurt, vanilla, and carrots together until combined.
- Pour the wet ingredients into the dry ingredients and gently whisk until just combined.
- Spread the batter into prepared loaf pan.
- Bake for 45 – 50 minutes. Baking times vary, so it is more or less. Check at 45 minutes. The bread is done when a toothpick inserted in the center comes out mostly clean with zero raw batter. Remove the bread from the oven.
- Cool completely in the pan set on a wire rack before removing and frosting.
