Carrot-Walnut Loaf Cake
By Marylee
Recipe by Breads Bakery, New York
If you only have an 8½x4½" pan, there’s no Need to buy one, simply hold back 1-3/4 cups of batter and bake an individual small cake or a few cupcakes.
Ingredients
- Ingredients
- SERVINGS: MAKES ONE 9X5" LOAF
- 1 cup vegetable oil, plus more
- 1 1/4 cups plus 1 tablespoon all-purpose flour; plus more
- 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, 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
Preparation
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.
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