Preheat your oven to 180°C (350°F). Grease your loaf pan with butter or non-stick spray, then line the bottom with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until evenly combined. This creates a fragrant, spiced dry base.
Finely grate the carrots using a box grater until you have about 2 cups. Set aside, ensuring they’re juicy and vibrant in color.
In a separate bowl, beat the eggs and brown sugar together with a whisk or electric mixer until the mixture is smooth, slightly frothy, and fragrant—about 2 minutes.
Add the oil and vanilla extract to the egg mixture, then fold or whisk until fully incorporated and glossy.
Gently fold the grated carrots into the wet mixture, distributing them evenly and noticing the bright orange hue and sweet aroma developing.
Pour the wet ingredients into the bowl with the dry ingredients, then fold gently with a spatula just until there are no dry streaks—be careful not to overmix.
If using nuts, fold in chopped, toasted nuts now for added crunch and flavor.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula for an even surface.
Bake in the preheated oven for about 50–60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Once baked, remove the loaf from the oven and let it cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Slice with a serrated knife and enjoy this moist, fragrant loaf plain or with a spread of cream cheese for extra indulgence.
