Carrot Cake Breakfast Loaf

Name: Carrot Cake Breakfast Loaf
Prep time: 25 min
Cook time: 1 h 6 min
Total time: 1 h 31 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 tsp (5 g) unsalted butter, softened, for greasing the pan; ½ cup (55 g) pecan halves, roughly chopped, toasted and cooled; ½ cup (75 g) raisins, soaked in hot water for 10 minutes, drained, and patted dry; ½ cup (120 ml) hot water, just off the boil, for soaking the raisins; 1½ cups (180 g) whole wheat flour, spooned into the cup and leveled; ½ cup (60 g) all-purpose flour, spooned into the cup and leveled; 1 tsp (4 g) baking powder; ½ tsp (3 g) baking soda; ½ tsp (3 g) fine sea salt; 2 tsp (5 g) ground cinnamon; ½ tsp (1 g) ground ginger; ¼ tsp (½ g) ground nutmeg; 2 whole (100 g) large eggs, at room temperature; ¾ cup (150 g) light brown sugar, firmly packed; ¼ cup (60 ml) pure maple syrup; ⅓ cup (80 ml) neutral oil (canola or avocado); ¾ cup (170 g) plain whole-milk Greek yogurt, at room temperature; 2 tsp (10 ml) pure vanilla extract; 2½ cups (250 g) carrots, peeled and finely grated (about 3 medium carrots), loosely packed; 2 tbsp (15 g) pecan halves, roughly chopped, for the topping; 1 tbsp (12 g) turbinado (raw) sugar (optional)

From the MyKitchenBank Kitchen

A tender, lightly sweet whole wheat loaf packed with fresh carrots, plump raisins, and toasted pecans. Greek yogurt keeps the crumb moist, and maple syrup and brown sugar give it a warm, carrot-cake flavor without frosting. It's sturdy enough to slice for breakfast or pack for a snack.

Prep: 25 min
Cook: 1 hr 6 min
Wait: 1 hr
Total: 2 hr 31 min
Makes: 1 loaf (10 slices)

Save to My Kitchen Jump to recipe

Ingredients

10 servings

1 tsp (5 g) unsalted butter, softened, for greasing the pan
½ cup (55 g) pecan halves, roughly chopped, toasted and cooled
½ cup (75 g) raisins, soaked in hot water for 10 minutes, drained, and patted dry
½ cup (120 ml) hot water, just off the boil, for soaking the raisins
1½ cups (180 g) whole wheat flour, spooned into the cup and leveled
½ cup (60 g) all-purpose flour, spooned into the cup and leveled
1 tsp (4 g) baking powder
½ tsp (3 g) baking soda
½ tsp (3 g) fine sea salt
2 tsp (5 g) ground cinnamon
½ tsp (1 g) ground ginger
¼ tsp (0.5 g) ground nutmeg
2 whole (100 g) large eggs, at room temperature
¾ cup (150 g) light brown sugar, firmly packed
¼ cup (60 ml) pure maple syrup
⅓ cup (80 ml) neutral oil (canola or avocado)
¾ cup (170 g) plain whole-milk Greek yogurt, at room temperature
2 tsp (10 ml) pure vanilla extract
2½ cups (250 g) carrots, peeled and finely grated (about 3 medium carrots), loosely packed
2 tbsp (15 g) pecan halves, roughly chopped, for the topping
1 tbsp (12 g) turbinado (raw) sugar (optional)

Equipment (10)

9×5-inch (23×13 cm) loaf pan
Parchment paper
Rimmed baking sheet (for toasting pecans)
Box grater
Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula
Wire cooling rack
Instant-read thermometer (optional)

Steps

Before you start

Take the eggs and Greek yogurt out of the fridge 30 minutes ahead so they mix smoothly into the batter.
Position an oven rack in the center and preheat to 350°F (175°C) before you start.
Grate the carrots on the small holes of a box grater (or the fine shredding disc of a food processor). Large shreds stay firm and make the loaf fall apart when sliced.
Plan on 1 hour of cooling after baking. Slicing a warm quick bread makes it gummy and crumbly.

1
Heat oven, prep panOven 350°F / 175°C
- Position a rack in the center of the oven and heat to 350°F (175°C).
- Grease the inside of a 9×5-inch (23×13 cm) loaf pan with the softened butter.
- Line the bottom and the two long sides with a strip of parchment paper, leaving a 2-inch overhang on each side to use as handles.
+ Show details− Hide details
Ready when: Pan is fully greased with parchment pressed flat against the sides.
Tip: The parchment sling lets you lift the loaf out cleanly, which makes cooling much easier.
2
Toast the pecansOven 350°F / 175°C
- Spread the 55 g (½ cup) chopped pecans for the batter and the 15 g (2 tbsp) chopped pecans for the topping on separate sides of a rimmed baking sheet.
- Toast in the 350°F (175°C) oven for 8 minutes, shaking the pan once halfway through.
- Transfer to a plate to cool.
- Keep the two portions separate.
+ Show details− Hide details
Ready when: Pecans smell nutty and are a shade darker, with no dark brown edges.
Tip: Nuts burn quickly. Set a timer and pull them as soon as they smell toasty.
3
Soak raisins, grate carrots
- While the pecans toast, put the raisins in a small bowl and cover with the 120 ml (½ cup) hot water.
- Let them sit for 10 minutes.
- Meanwhile, peel the carrots and grate them on the small holes of a box grater to get 250 g (about 2½ cups loosely packed).
- Drain the raisins well and pat them dry with a paper towel.
+ Show details− Hide details
Ready when: Raisins are soft and plump; carrot shreds are fine and short.
Tip: Pat the raisins dry so extra water doesn't thin the batter.
4
Whisk dry ingredients
- In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg for about 30 seconds, until the spices are evenly distributed and no streaks remain.
+ Show details− Hide details
Ready when: The mixture is a uniform tan color with no pockets of baking soda or spice.
5
Whisk wet ingredients
- In a large bowl, whisk the eggs and brown sugar for 1 minute until smooth and slightly lightened.
- Whisk in the maple syrup, oil, Greek yogurt, and vanilla until the mixture is smooth and glossy, with no visible streaks of yogurt.
+ Show details− Hide details
Ready when: Batter base is smooth, with no lumps of yogurt or visible sugar clumps.
Tip: Cold yogurt or eggs can make the oil clump. Use room-temperature ingredients.
6
Combine the batter
- Add the dry ingredients to the wet ingredients.
- With a rubber spatula, fold gently, scraping the bottom of the bowl, just until you no longer see dry flour, about 20 strokes.
- The batter will be thick.
+ Show details− Hide details
Ready when: No dry flour patches remain; a few small lumps are fine.
Tip: Overmixing develops gluten and makes the loaf tough and dense.
7
Fold in the add-ins
- Add the grated carrots, drained raisins, and the 55 g (½ cup) cooled pecans to the batter.
- Fold with the spatula for about 10 strokes until evenly distributed.
- The batter should be thick and scoopable.
+ Show details− Hide details
Ready when: Carrots, raisins, and nuts are spread evenly with no clumps of carrot.
Tip: If the carrots clump together, break them up with your fingers as you fold.
8
Fill pan and top
- Scrape the batter into the prepared pan and smooth the top with the spatula, pushing it slightly into the corners.
- Sprinkle with the 15 g (2 tbsp) toasted topping pecans and the turbinado sugar, if using.
+ Show details− Hide details
Ready when: The batter is level and the surface is evenly sprinkled.
9
Bake the loafOven 350°F / 175°C
- Bake on the center rack at 350°F (175°C) for 55 to 62 minutes.
- After 40 minutes, if the top is browning quickly, loosely tent with foil.
- Start checking at 55 minutes by inserting a toothpick into the center.
+ Show details− Hide details
Ready when: A toothpick in the center comes out clean or with a few dry crumbs, the top is deep golden and springs back when pressed, and an instant-read thermometer reads 200–205°F (93–96°C).
Tip: Avoid opening the oven door before 40 minutes, since the loaf may sink in the middle.
10
Cool in the pan
- Set the pan on a wire rack and let the loaf cool for 15 minutes.
- It will firm up enough to lift without breaking.
+ Show details− Hide details
Ready when: The sides have pulled slightly from the pan and the loaf feels set.
11
Cool and slice
- Use the parchment overhang to lift the loaf out of the pan and set it directly on the wire rack.
- Cool for at least 45 more minutes until just barely warm or at room temperature.
- Slice into 10 slices (about ¾ inch/2 cm thick) with a serrated knife using a gentle sawing motion.
+ Show details− Hide details
Ready when: The loaf feels barely warm to the touch and slices cleanly without crumbling.
Tip: For neat slices, wipe the knife between cuts.

Good to know

Tips

Measure flour by weight, or spoon it into the measuring cup and level it. Scooping directly from the bag packs in extra flour and makes the loaf dry.
Finely grated carrots release moisture evenly and disappear into the crumb. Do not squeeze or drain them.
Whole wheat flour absorbs liquid slowly, so the batter will thicken slightly as it sits. Get it into the oven soon after mixing.
If the top browns too fast, loosely tent the loaf with foil for the last 15 to 20 minutes.

Make ahead

"Bake the loaf up to 2 days ahead and store it wrapped at room temperature. You can also grate the carrots and whisk the dry ingredients up to 1 day ahead; keep the carrots covered in the fridge and the dry mix covered at room temperature."

Storage & reheating

"Room temperature: wrap tightly or keep in an airtight container for up to 2 days. Refrigerator: up to 5 days in an airtight container. Freezer: wrap whole or sliced loaf in plastic and foil for up to 3 months; thaw at room temperature for 2–3 hours. To reheat slices, toast them in a toaster or warm in a 300°F (150°C) oven for 8 minutes, or microwave for 15–20 seconds."

Substitutions

pecan halves → walnuts. Use the same weight and toast them the same way; the flavor will be slightly more bitter and earthy.
raisins → chopped dates or dried cranberries. Use the same weight; soak dates the same way as raisins.
plain whole-milk Greek yogurt → plain whole-milk yogurt or sour cream. Use the same weight; regular yogurt is thinner, so the loaf may be slightly more tender.
pure maple syrup → honey. Use the same amount; the loaf may brown a little faster, so tent it with foil sooner.