This weekend we had family day weekend, which I believe it called President's Day in the U.S. Which means both Canada and the U.S. had Monday off (yay us!)

Bryon and I are basically on a slow-down until April - which is when baby McKay is supposed to arrive. There's not a whole lot I can do anymore unless there is a bathroom nearby lol. So we just take it easy. We went to IKEA on Saturday to get a few things and basically finished the baby's room (blog is coming soon - promise! We also went to Hamilton to get donuts and coffee from Donut Monsters (worth the drive, trust!) Sunday we had a baby shower to go to and then we went for dinner...honestly, for the pure sake of going out for dinner. We figure there's going to be a few months of not going out. Partially because we'll be getting used to a new routine and we also don't want to bring the baby out anywhere until he has his shots...and then because we'll be broke (LOL).

Monday was a perfect day for sleeping in, watching movies, catching up on freelance work and baking from scratch. I was really in the mood for making carrot muffins, but opted for this carrot loaf instead. It's great with coffee or as a quick breakfast with a banana on the side in the morning - if you're running out the door! I skipped the cream cheese frosting because the Lord know I don't need it (omg, way too much sweets lately hahah). It turned out really well, though I think anyone could modify it a bit to suit their taste. It wasn't overly sweet, but you could certainly sweeten it with cream cheese frosting.

The recipe is below for anyone interested!

Carrot Cake

Makes: one loaf


  • 1 cup (140 grams or 5 ounces) all-purpose flour

  • ½ teaspoon baking soda

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • ⅛ teaspoon ground cloves

  • ½ cup (100 grams or 3.5 ounces) granulated sugar

  • ½ cup (100 grams or 3.5 ounces) light or dark brown sugar

  • 2 large egg

  • ½ cup plus 1 tablespoon (135 ml) canola oil (or vegetable, safflower)

  • 1 teaspoon pure vanilla extract

  • 180 grams (about 2 large or 3 medium carrots or 1 and ½ cups) grated carrots

  • ½ cup (50 grams) pecans or walnuts, roughly chopped (I'm allergic to peanuts and nuts, so I didn't add these - however you could add raisins as well. B was disappointed I didn't lol)


  1. Preheat oven to 350F/180C. Butter a 9x5-inch loaf pan (or use a smaller pan, such as 8½ x 4¼-inch, for a higher loaf).

  2. In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.

  3. In a mixer bowl fitted with paddle attachment, beat together eggs, granulated sugar and brown sugar on medium-high speed until light and fluffy, about 2 minutes. On low speed and with the mixer running, add the oil slowly and beat until combined. Beat in vanilla extract until combined, then turn off mixer. Fold in (by hand) carrots until combined. Fold in dry ingredients just until combined. Don’t over mix. Fold in nuts.

  4. Pour the batter into prepared loaf pan. Bake for 40-50 minutes or until a toothpick inserted into the centre of the cake comes out clean. Allow cake to cool completely.

  5. Store cake in an airtight container in the refrigerator for up to 4 days.

  6. Cake is best served at room temperature.