I love carrot cake, it is probably the best kind of cake there is but sadly it is niether my birthday nor a special occasion very often. This Sunday I was looking through cook book's in my bedroom and stumbled upon a carrot-raisin loaf. I am not a huge fan of raisins, so I decided to modify the recipe and use walnuts instead. I also have adjusted the recipe to make it more moist and flavourful. When I was about 7 years old I used to bake my "famous" lemon loaf, and have not baked a loaf in a very long time. This loaf is definitely much better than the lemon loaf and will for sure be something I continue to make.
This is not a very difficult recipe to make but the key is to make it fluffy and moist by not over (or under) baking it and by beating it with a hand held mixer for the long enough amount of time. I like to serve this recipe straight out of the oven or when it is a few days old, warmed up in the microwave with a little but of butter on top. Weather you are eating this at breakfast with a cup of coffee or after dinner for desert, I can ensure you that you will find this recipe truley and utterly SCRUMPTIOUS!
Servings: Makes one 9x5 loaf
- 1 Cup + 3 Tablespoons of Vegetable or Canola Oil
- 1 1/4 cups + 3 Tablespoons of All Purpose Flour
- 1/2 Teaspoons of Baking Powder
- 2 Teaspoons of ground Cinnamon
- 1/2 a Teaspoon of Seasalt
- 1 Cup of Coarsely Chopped Walnuts
- 3 Large Eggs
- 1 Cup of Sugar
- 2 1/2 Teaspoons of Vanilla Extract
- 2 1/4 Cups of Shredded Carrots
- About 3 Tablespoons of any Brown Sugar
- Preheat the oven to 350 degrees Fahrenheit.
- Using 3 tablespoons of the Oil and 2 tablespoons of flour, oil and flour the loaf pan and set aside.
- In a medium sized bowl combine the Cinamon, baking powder, salt and the remaining flour (1 1/4 of a cup) and set aside.
- Grate the carrots and leave for later use.
- In a large bowl, beat together the eggs, and sugar using a handheld electric mixer, do this for about 3 minutes on a medium power.
- While you are still mixing, gradually add in one cup of oil and the vanilla extract and mix for another minute or so after adding.
- Fold in the dry ingredients into the wet ones with a baking spatula (this is so you do not lose the air you created when mixing).
- Pour batter into the loaf pan and Sprinkle the top with the brown sugar.
- Bake for about 45 minutes or when you poke it with a tester and it comes out clean.