a carrot-cranberry loaf

 Ingredients

• 2 cups all-purpose flour
• 1 cup grated carrots 
• ½ cup dried cranberries (or raisins)
• ½ cup chopped nuts (walnuts or almonds)
• 1 cup sugar
• ½ cup oil (vegetable oil)
• 2 eggs 
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon powder
• Pinch of salt

 Glaze

• 1 cup powdered sugar
• 2–3 tbsp milk
• ½ tsp vanilla extract

 Step-by-Step Instructions

 Prepare the batter

•  Preheat oven to 180°C (350°F)
•  In a bowl, whisk together eggs, sugar, and oil until smooth
•  Add vanilla extract and mix well

 Add dry ingredients

•  In another bowl, mix flour, baking powder, baking soda, cinnamon, and salt
•  Gradually combine dry mix into wet mixture

 Add fillings

•  Fold in grated carrots, cranberries, and nuts
•  Mix gently until evenly combined

 Bake

•  Pour batter into a greased cake pan
•  Bake for 35–45 minutes or until a toothpick comes out clean
•  Let it cool completely

 Add glaze

•  Mix powdered sugar, milk, and vanilla to form a smooth glaze
•  Pour over the cooled cake
•  Let it drip and set naturally

 Q&A

Q: Can I skip nuts?
 Yes, you can omit them or replace with seeds.

Q: How to store this cake?
 Keep in an airtight container for 2–3 days at room temp or refrigerate up to 5 days.

Q: Can I make it healthier?
 Replace sugar with honey or brown sugar and use whole wheat flour.