Description
Discover a tender, moist loaf that blends the cozy spice of carrot cake with the bright sweetness of fresh apples—and no electric mixer required! Whip this up in minutes, then slide it into the oven for a family-favorite breakfast or snack.
Ingredients
Scale
- 1 large egg
- ½ cup packed light brown sugar
- ⅓ cup melted coconut oil (or substitute canola/vegetable oil)
- ¼ cup granulated sugar
- ¼ cup sour cream (or Greek yogurt)
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- A pinch of salt (optional)
- ¾ cup finely grated carrot (about one large carrot, peeled)
- ¾ cup finely grated apple (one medium Fuji, unpeeled; Gala or Honeycrisp work, too)
Instructions
- Heat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and dust with flour, or use a nonstick spray that includes flour.
- Combine Wet Ingredients: In a roomy bowl, whisk together the egg, brown sugar, melted coconut oil, granulated sugar, sour cream, vanilla, cinnamon, and nutmeg until smooth and uniform.
- Add Dry Ingredients: Sprinkle in the flour, baking powder, baking soda, and salt. Gently fold with a spatula or stir with a spoon just until the streaks of flour disappear—avoid overmixing.
- Fold in Produce: Stir in the grated carrot and apple until evenly distributed. The batter should be noticeably thick—that’s key to a perfectly moist loaf.
- Fill Pan & Bake: Transfer the dense batter into your prepared pan and smooth the surface. Bake for 45–52 minutes, or until the top turns golden-brown and a toothpick from the center comes out clean or with a few moist crumbs attached.
- Pro Tip: If the crust starts to darken too quickly, loosely tent the loaf with foil around the 35-minute mark.
- Cool & Serve: Let the loaf rest in its pan for 15 minutes, then carefully invert onto a wire rack. Allow to cool completely before slicing.
Notes
Tips & Variations
- Room-Temp Rule: Bring the egg and sour cream (or yogurt) to room temperature before mixing—this prevents the oil from solidifying into little pockets.
- Oil Swap: Coconut oil lends a subtle sweetness and keeps crumbs soft; swap in canola or vegetable oil if preferred.
- Pan Sizes: A 9×5 pan gives you a classic height, but an 8×4 will still work—just monitor baking time.
- Doubling Up: Want more? Double the batch and bake in two loaf pans or pour into a 9×13” pan (bake time will vary).
- Freezing: Wrap cooled slices tightly in plastic and foil. Freeze for up to 4 months—thaw at room temperature or toast straight from frozen.
Serving Suggestions
- Slather a warm slice with honey butter, cinnamon-sugar butter, or drizzle a vanilla-bean browned butter glaze for an extra-special treat.
- Enjoy alongside your morning coffee, brunch spread, or pack a slice in lunches for a wholesome pick-me-up.
Storage
- Room Temp: Store in an airtight container for up to 5 days.
- Freezer: Keep tightly wrapped for up to 4 months.
- Prep Time: 10 minutes
- Cooling Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
Nutrition
- Calories: 226kcal
- Sugar: 18g
- Sodium: 122mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 94mg