Pumpkin Carrot Cake Loaf
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Pumpkin Carrot Cake Loaf is a delicious combination of two popular fall ingredients, pumpkin and carrots. It’s a moist and flavorful cake that can be enjoyed as a dessert or a sweet treat with a cup of tea or coffee.
This is vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Pumpkin Carrot Cake Loaf
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
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In a large bowl, whisk together the pumpkin puree, grated carrots, melted butter, granulated sugar, brown sugar, eggs, and vanilla extract.
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In a separate bowl, combine the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped walnuts.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
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Once cooled, slice and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.