I’ve been craving for carrot cake ever since I’ve tried CBTL’s carrot loaf slice with cream cheese frosting – I loved how moist and fluffy it is so I tried to make my own version!

I also wanted to share this with my parents so I didn’t make any frosting to keep it guilt-free. Here are the ingredients that I used:

• 1 cup all purpose flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 2 eggs
• 1 cup brown sugar
• 1/2 cup melted butter
• 1 tsp vanilla extract
• 1 1/2 cup grated carrots
• 1/2 cup crushed cashew nuts

Before the actual mixing and baking, we need to prepare some of the ingredients first: grate the carrots and crush half a cup of cashew nuts.

After that, we can now sift together all the dry ingredients into a bowl: flour, baking soda, baking powder, and cinnamon. Set aside.

In another bowl, beat together eggs and brown sugar using a mixer (low-medium speed) until fluffy. And then add the melted butter and vanilla extract and continue mixing with a mixer.

Once everything is combined, we can now fold in the grated carrots.

Next, we’ll now add in the mixture of dry ingredients. I put in half of the mixture first, mix by hand, and then add the remaining dry ingredients.

Lastly, add in the cashew nuts. Continue folding but don’t overmix.

Once done, transfer the batter into the loaf pan.

Add more cashew nuts on top (this is optional.)

Preheat the oven to 180°C/350°F and bake for 15-20 mins.

We now have our carrot cashew loaf! Let it rest for 5-10 mins before slicing.

Super moist and fluffy carrot cashew loaf! My parents, especially my mom, loved it. The hint of cinnamon complemented well with the carrots and cashew nuts.

If you want to top it with cream cheese frosting, you can also check my recipe on cream cheese frosting here: Brownies with Cream Cheese Frosting.

Lastly, here’s the YouTube video I made showing the whole process, enjoy!