Ingredients
Scale
- 1 ¾ cups (210g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) light brown sugar
- ¾ cup (180ml) vegetable oil
- 3 large eggs, room temperature
- ¼ cup (60g) sour cream, room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups (180g) freshly grated carrots
- ½ cup (60g) chopped walnuts or pecans (optional)
- ½ cup (60g) raisins or dried cranberries (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, whisk granulated sugar, brown sugar, and oil until combined.
- Add eggs one at a time, whisking well after each. Stir in sour cream and vanilla until smooth.
- Gradually mix in dry ingredients until just combined—do not overmix.
- Fold in grated carrots, then optional nuts and raisins if using.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
- Swap vegetable oil with canola or melted coconut oil for a flavor twist.
- Make it dairy-free by using applesauce or dairy-free yogurt instead of sour cream.
- Try flax eggs for a vegan version.
- Add a glaze of powdered sugar and lemon juice for extra sweetness.
- Avoid overmixing to keep the loaf light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 310 kcal
- Sugar: 19g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg