Ingredients
Scale
- 2 cups all-purpose flour 🌾
- 1 cup granulated sugar 🍚
- 1½ teaspoons baking soda 🧂
- 1½ teaspoons ground cinnamon 🧁
- 1 teaspoon salt 🧂
- ½ teaspoon pumpkin pie spice 🎃
- 2½ cups grated carrots (about 3–4 medium) 🥕
- 3 large eggs 🥚
- ¾ cup vegetable oil (or canola oil) 🛢️
- ¼ cup milk 🥛
- 1 teaspoon vanilla extract 🍦
- ¾–1 cup chopped walnuts (optional) 🌰
- Butter and flour for the loaf pan 🧈🌾
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and dust with flour; set aside.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, salt, and pumpkin pie spice until evenly combined.
- In another large bowl, beat the eggs lightly, then add the grated carrots, vegetable oil, milk, and vanilla. Stir until well blended.
- Add half of the dry flour mixture to the wet ingredients and fold gently to combine. Scrape the sides of the bowl, then add the remaining flour mixture and mix just until incorporated—don’t overmix.
- Fold in the chopped walnuts evenly through the batter, if using.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake on the center rack for 55–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
- Remove from the oven and let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- Slice and serve plain or spread with butter or cream cheese frosting for extra indulgence. Store tightly covered at room temperature for up to 3 days or refrigerate for up to a week.