Nutty Carrot Loaf

Forget the cream cheese frosting! This simple loaf is inspired by a traditional carrot cake with a little nutty surprise.

  • Cooking time: 90 minutes
  • Serves: 8



1 cup (250 mL) brown sugar
½ cup (125 mL) chunky peanut butter
½ cup (125 mL) vegetable oil
2 eggs
2 cups (500 mL) grated carrots
1 tsp (5 mL) vanilla
¼ tsp (1 mL) nutmeg
¼ tsp (1 mL) cinnamon
¼ tsp (1 mL) ground ginger
1 tsp (5 mL) baking soda
1 tsp (5 mL) baking powder
1¾ cups (425 mL) flour
½ cup (125 mL) milk


Preheat oven to 350°F (180°C). Line an 8x4-inch loaf pan with waxed paper.

Whisk brown sugar, peanut butter, oil and eggs until creamy. Add carrots and vanilla, and stir to combine.

In a separate bowl, combine spices, baking soda, baking powder, and flour. Add flour mixture to the wet mixture, alternating with milk. Pour into the pan and bake for 1 hour or until an inserted toothpick comes out clean. Let cool for 10 minutes. Remove from pan and cool completely.