Aunt Betty used to bake this every spring and the whole house would smell incredible. It is the perfect soft and sweet treat for a weekend brunch!

For picky eaters, you can grate the carrots very finely so they almost melt into the loaf and chop the walnuts quite small so they’re less noticeable but still add a nice texture. If someone doesn’t like nuts or has a tree nut allergy, you can leave the walnuts out entirely or replace them with an equal amount of raisins or chocolate chips. For a slightly lighter version, swap half of the all-purpose flour for whole wheat flour and use just 1/2 cup granulated sugar plus the 1/4 cup brown sugar. If you’d like a bit of extra sweetness for a special brunch, drizzle the cooled loaf with a simple glaze made from 1/2 cup powdered sugar and 1–2 tablespoons milk or orange juice. To make mini loaves or muffins for little hands, divide the batter into greased mini loaf pans or a muffin tin and reduce the baking time, checking for doneness around 18–22 minutes. Food safety tips: Always wash and peel your carrots before grating, and keep your hands and grater clean to avoid cross-contamination. Use fresh, in-date eggs and avoid tasting the raw batter, since it contains raw egg. Make sure the loaf is baked through (an internal temperature of about 200–205°F/93–96°C if you use a thermometer) before serving. Let the loaf cool before wrapping so you don’t trap excess moisture, which can encourage spoilage. If your kitchen is very warm or humid, store leftovers in the refrigerator and bring slices to room temperature or warm them briefly before serving.