Begin by preparing the carrots. Peel all the carrots and grate just enough to yield 2 cups (200g) of finely shredded carrots. Set the grated portion aside. Chop the remaining carrots—approximately 118 grams—into small chunks suitable for a food processor or blender.

To steam the chopped carrots on the stovetop, place them in a steamer basket or heatproof colander over a pot of boiling water. Cover and steam for 10–15 minutes, or until fork-tender. For a microwave method, transfer the chopped carrots to a microwave-safe bowl, add 2 tablespoons of water, and cover securely with plastic wrap. Microwave for 5–6 minutes, until very soft.

Once tender, discard any remaining water and transfer the steamed carrots to a blender or food processor. Add the vegetable oil and blend until smooth. The mixture may appear slightly separated; that’s fine. The total volume should be about 1/2 cup—roughly equal parts carrot puree and oil. Set aside.

Preheat your oven to 350°F (180°C). Generously grease a 9×5-inch loaf pan with non-stick baking spray, ensuring the corners are well coated.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. This spice blend gives the loaf its signature warmth and fragrance.

In a separate large mixing bowl, combine the melted butter, brown sugar, eggs, vanilla extract, and carrot-oil puree. Whisk until the mixture is smooth and fully integrated.

Gently fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to over-mix, as this can result in a dense loaf. Fold in the grated carrots last, ensuring even distribution throughout the batter.

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden and firm.

Allow the loaf to cool in the pan for about 10 minutes, then carefully remove it and place on a wire rack to cool completely. Serve warm or at room temperature.

Store the carrot loaf in an airtight container at room temperature for up to 4–5 days for best flavor and texture.