Did you mean to post the recipe, or a link to it?

Sorry.Suzie

I don't have the link. And when I went to site, they just had a sheet cake version.

I L O V E carrot cake! You can't over-do the amount of carrot you put in it. I often double the carrot in my sheet cake recipe. If you under-do the carrot it's just "extra" spice cake.....not so bad either.

So 1 cup? I need measurements as I'm not the best at baking.

Yes. One cup of carrot. :0) Also 1/2 cup of walnuts is plenty too.....

DH isn't a fan of walnuts.

I'd leave out the walnuts then. Does he like cream cheese frosting?

By "grated carrots" I hope they meant very thinly shreaded as that wouldn't be too crunchy.

Yes Nicole, ill be doing frosting. What is carrot cake with out it?

VG, I've made it grated. But for this I’ll go smaller.

This side?

I always use pecans in carrot cake.

My recipe calls for 2 and 2/3 cups of grated carrots, and I find that's just about a whole bag. I would sort out my bag of carrots and pick and choose. Or you can do what my DD2 does--use the baby carrot already peeled. It might be easier to measure.

I have a recipe with 1 cup of flour and 2 eggs. It calls for 2 carrots--1 1/2 cups or 170 grams.

I've used both smaller grate and normal grate for carrot cake. They both turn out just fine ;) However, I do prefer the smaller as it seems to have more carrot and moister. Probably just my imagination. I too would wager that 1 cup is the right measure.

This site, puts 1 cup as two carrots. But what size carrot is unknown?

http://www.choosingvoluntarysimplicity.com/equivalent-measurements-vegetables/

the carrots get soft in the cake so you could add more. looks like a reasonable/tasty recipe. that would work for zuchinni bread as well, but you would want to squueze moisture from the shredded zuchinni first.

My recipe is about double that one and uses 2 cups grated carrots - along with 8 oz. crushed pineapple or 1 grated medium apple. Halved, it uses 1 cup grated carrot - and I grate with the regular size holes, not the tiny ones.

P.S. That's 1 cup packed, not loosely filled.

That sounds really good right now. I'm going to get some nutmeg to make moussaka so I may steal your recipe. And I'd probably use a cup also. I like a lot of nuts so I'd probably use a whole cup if not more. ( :

No raisins? Not sure about that, as I recently bought a 'carrot cake' that was more raisins than cake!

Chisue, i put raisins in when I make the sheet cake.

Carol, since its a small loaf I am thinking of grating smaller.

When I want to try a recipe from a blogger I don't know, I look at several recipes. Google carrot loaf cake and see what others recommend.

https://sallysbakingaddiction.com/carrot-cake-loaf/

Never heard of using a loaf pan. I wonder why? I use the micro grater when prepping. My sister's recipie had pineapple in it too. Never used nuts.My people would not want something hard / crunchy mysteriously showing up in cake

do like it says, grate 1 large carrot and be done with it.

I sometimes want to know the measurement because I have pregrated an ingredient. It bothers me when they say "small, medium, large" produce. What measurement do they use to decide it? At least eggs are standardized 😉

I googled.

1 large carrot = 4 oz / 125 g = 1 cup peeled and grated OR 1 cup, peeled and sliced thinly

I will note that I've seen some ginormous carrots - mainly sold for juicing - 2 inches or so in diameter and about a foot in length.

Wow!!

About the loaf pan.....maybe some question the loaf pan and the reason might be that the loaf is much more of thicker mass than would be a layer in a cake pan. And, it might be that, if there is too much moisture it might have a wet kind of texture, a bit like banana bread loaf or zucchini bread. Just a thought.

As per the recipie, I would tend towards using more than a cup of grated carrots in that one. But the more carrots the more moisture and that might be a factor when it is baked as a loaf instead of a layer.