Carrot Walnut Loaf Cake

By draingal

Ingredients

• 1 cup vegetable oil, plus more
• 1 ¼ cups plus 1 tablespoon all-purpose flour; plus more
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon kosher salt
• ½ cup golden raisins
• ½ cup walnuts, coarsely chopped
• 3 large eggs
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 8 ounces carrots, coarsely grated (about 2 cups)
• 2 teaspoons light brown sugar

Details

Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 350°. Lightly oil and flour a 9x5" loaf pan. Whisk baking powder, cinnamon, salt, and 1 ¼ cups flour in a small bowl. Toss raisins, walnuts, and remaining 1 Tbsp. flour in another bowl.Using an electric mixer on medium-high speed, beat eggs and granulated sugar in a medium bowl until light and fluffy, about 4 minutes. With mixer running, gradually drizzle in 1 cup oil, then add vanilla. Fold in dry ingredients, raisin mixture, and carrots; scrape batter into prepared pan. Sprinkle with brown sugar.Bake cake until a tester inserted into the center comes out clean, 65–75 minutes. Let cool slightly in pan, then turn out onto a wire rack to cool completely.Do Ahead: Bake up to 2 days ahead. Store wrapped at room temperature.