Pan de Zanahoria (Carrot Cake Loaf) is a moist carrot cake loaf made with shredded carrots, warm spices like cinnamon, and often walnuts, baked in a loaf pan and sometimes topped with cream cheese icing or glaze.
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This pan de zanahoria recipe uses shredded carrots, toasted coconut, nuts, and browned butter to create a moist carrot cake loaf with rich flavor and texture, perfect for breakfast, snack time, or dessert.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Unsalted butter: Browned to add nutty flavor.
- Avocado or vegetable oil: Keeps the loaf moist.
- Shredded carrots: Provide moisture and structure.
- All-purpose flour: Forms the loaf base.
- Toasted coconut: Adds texture and sweetness.
- Baking powder: Helps the loaf rise evenly.
- Ground cinnamon: Adds warm spice flavor.
- Kosher salt: Balances sweetness.
- Ground ginger: Adds mild spice.
- Baking soda: Supports lift and browning.
- Granulated sugar: Sweetens the batter.
- Light brown sugar: Adds moisture and depth.
- Chopped nuts: Provide texture.
- Eggs: Bind the batter and add structure.
- Vanilla extract: Adds flavor depth.
How to Make Pan de Zanahoria
Note: Full instructions are provided in the recipe card below.
- Preheat the oven to 350°F (175°C). Coat an 8½×4½-inch loaf pan with baking spray and line it with parchment paper.
- Melt the butter in a small saucepan over medium-high heat, stirring occasionally, until it turns a deep golden brown and smells nutty, about 3-5 minutes. Immediately transfer it to a heatproof measuring cup. Stir in the oil and set aside.
- In a small bowl, combine the shredded carrots, toasted coconut, and chopped nuts. Toss to distribute evenly and set aside.
- In another bowl, whisk together the flour, baking powder, cinnamon, salt, ginger, and baking soda.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the granulated sugar, brown sugar, eggs, and vanilla. Beat on high speed for about 1 minute.
- Reduce the speed to medium and slowly pour in the brown butter and oil mixture.
- Increase the speed to high and beat until the mixture becomes lighter in color and slightly thickened, about 1 minute.
- Add the dry ingredients and mix on low speed just until incorporated. Scrape down the bowl and attachment with a rubber spatula.
- Remove the bowl from the mixer and gently fold in the carrot mixture using a rubber spatula until evenly combined. The batter will be thick. Transfer it to the prepared pan and smooth the top.
- Bake for 58-62 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let the loaf cool completely in the pan before removing and slicing.
Hint: The flavor and texture improve after the loaf rests overnight.
Storage, Make Ahead, & Freezing
Storage: Wrap the cooled carrot cake loaf tightly and store at room temperature for up to 3 days.
Make Ahead: Bake the loaf one day in advance and wrap once completely cooled.
Freezing: Wrap the loaf or slices tightly in plastic wrap and freeze for up to 2 months.
Camila's Tips & Variations
- Dry loaf texture: Check the loaf at the minimum baking time and remove it once a toothpick shows moist crumbs.
- Dense crumb: Mix only until the dry ingredients are incorporated.
- Butter burns quickly: Remove the butter from the heat as soon as it turns deep golden and smells nutty.
- Uneven carrot distribution: Fold the carrot mixture gently but thoroughly into the batter.
- Stronger spice flavor: Add an extra pinch of cinnamon or ginger.
Frequently Asked Questions
Can I make this without coconut?
Yes, you can simply omit it.
Why brown the butter?
Brown butter adds a nutty flavor. Be careful not to burn it.
Can I use pre-shredded carrots?
Freshly grated carrots are best because they are more moist. Pre-shredded carrots can be dry and make the loaf less tender.
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Recipe
Pan de Zanahoria
Equipment
Ingredients
- Nonstick baking spray with flour
- 113 g unsalted butter
- 60 ml (¼ cup) plus 1 tablespoon avocado oil or vegetable oil
- 200 grams (about 4 medium carrots) shredded carrots
- 180 grams all-purpose flour
- 30 grams sweetened shredded coconut , toasted
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground ginger
- ¼ teaspoon baking soda
- 100 grams granulated sugar
- 100 grams light brown sugar
- ½ cup chopped toasted pecans , walnuts, or almonds
- 2 large eggs , at room temperature
- 1 tablespoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Coat an 8½×4½-inch loaf pan with baking spray and line it with parchment paper.
- Melt the butter in a small saucepan over medium-high heat, stirring occasionally, until it turns a deep golden brown and smells nutty, about 3-5 minutes. Immediately transfer it to a heatproof measuring cup. Stir in the oil and set aside.
- In a small bowl, combine the shredded carrots, toasted coconut, and chopped nuts. Toss to distribute evenly and set aside.
- In another bowl, whisk together the flour, baking powder, cinnamon, salt, ginger, and baking soda.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the granulated sugar, brown sugar, eggs, and vanilla. Beat on high speed for about 1 minute.
- Reduce the speed to medium and slowly pour in the brown butter and oil mixture. Increase the speed to high and beat until the mixture becomes lighter in color and slightly thickened, about 1 minute.
- Add the dry ingredients and mix on low speed just until incorporated. Scrape down the bowl and attachment with a rubber spatula.
- Remove the bowl from the mixer and gently fold in the carrot mixture using a rubber spatula until evenly combined. The batter will be thick. Transfer it to the prepared pan and smooth the top.
- Bake for 58-62 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let the loaf cool completely in the pan before removing and slicing.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
