Carrot-Walnut Loaf Cake
Prep Time: 15 Minutes
Bake Time: 65-70 Minutes
1 Cup vegetable oil, plus more for oiling pan
1-1/4 Cups + 1 Tablespoon AP flour, plus more for dusting pan
1-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/2 Cup golden raisins
1/2 Cup walnuts, chopped
3 Large eggs
1 Cup granulated sugar
2 teaspoons vanilla extract
2 Cups grated carrots
2 teaspoons brown sugar
Preheat oven to 350 degrees. Lightly oil and flour a 9×5 loaf pan.
Whisk baking powder, cinnamon, salt, and 1-1/4 cups flour in a small bowl. Toss raisins and walnuts in 1 tablespoon of flour in another bowl (this prevents raisins and nuts from settling on the bottom of the loaf – cool!)
Using an electric mixer on medium high speed, beat eggs and sugar in medium bowl until light and fluffy, 4-5 minutes. With mixer running, gradually drizzle in 1 cup of oil, then add vanilla. Fold in dry ingredients, raisin mixture and carrots; scrape batter into prepared pan. Sprinkle with brown sugar and bake until golden and toothpick inserted into the center comes out clean, about 65-70 minutes.
Cool slightly in pan, then turn out onto a wire rack to cool completely.
This recipe is from Breads Bakery in New York. Very happy I made this, it has been a huge hit with everyone who has tried it. Very moist, with a slightly crisp top and lots of flavor. I used Pam’s carrots, of course 😉
Tip: Line bottom of pan with a piece of lightly oiled parchment. I generally do this with quick breads to make extra sure there is no sticking, especially when trying out a new recipe. -Patti