Baking · Cakes & muffins
Carrot & Cinnamon Almond Loaf
A small carrot loaf with cinnamon, walnuts and a tender almond crumb.
- Prep
- 20 min
- Cook & rest
- 110 min
- Total
- 130 min
- Servings
- 10
- Method
- Oven
MAKE IT YOUR PORTION
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Original recipe: 10 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
For part of a raw egg, beat it first, then weigh the amount you need.
FOR 10 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- Almondsfinely ground200 g
- Carrotsfinely grated180 g
- Walnutschopped50 g
- Eggbeaten200 g
- Greek yogurtPlain, whole milk100 g
- Olive oilSalad or cooking oil50 g
- Granulated sugarGranulated50 g
- CinnamonDried, ground5 g
- Baking powderDouble-acting, sodium aluminum sulfate8 g
- Vanilla extractPure extract5 g
- SaltTable salt2 g
Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.
STEP BY STEP
Let’s make it.
- Heat the oven to 350°F (175°C). Line a roughly 20 × 10 cm loaf tin. Mix the almond meal, cinnamon, baking powder and salt.
- Whisk the eggs, yogurt, oil, sugar and vanilla in a second bowl. Fold into the dry ingredients.
- Fold in the finely grated carrot and walnuts, distributing them evenly. Scrape into the tin and level the surface.
- Bake for 45–55 minutes until the center is set and a skewer comes out without wet batter. Shield the top with foil if it darkens before the middle cooks.
- Cool in the tin for 10 minutes, then cool fully on a rack before slicing into 10 servings.
Kitchen notes
- The carrot and sugar both contribute carbohydrates. No frosting is included in this recipe or its nutrition.
- The total time includes approximately 45–55 minutes for cooling before slicing. A larger or deeper bake may need longer.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 13 g
- Fiber
- 3.6 g
- Carbs − fiber
- 9.4 g
- Protein
- 8.6 g
- Fat
- 20.7 g
- Energy
- 261 kcal
Calculated from USDA ingredient records, divided into 10 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗
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CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Carrot & Cinnamon Almond Loaf
For 10 servings
Vegetables
- CarrotsRaw180 g
Eggs & dairy
- EggRaw, whole, without shell200 g
- Greek yogurtPlain, whole milk100 g
Oils & fats
- Olive oilSalad or cooking oil50 g
Herbs & spices
- CinnamonDried, ground5 g
- SaltTable salt2 g
Nuts & seeds
- AlmondsPlain200 g
- WalnutsEnglish walnuts, plain50 g
Sauces & pantry
- Baking powderDouble-acting, sodium aluminum sulfate8 g
- Granulated sugarGranulated50 g
- Vanilla extractPure extract5 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/carrot-cinnamon-almond-loaf/
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