This simple loaf cake is an easy, unfussy alternative to a layered and iced carrot cake. Toast slices and top them with cream cheese for breakfast, or serve with scoops of vanilla ice cream for dessert. Feel free to swap the walnuts for pecans or raisins.
adapted from Eating Local by Janet Fletcher, via Leite's Culinaria
About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. She is currently at work on a second book about homemade food gifts. She lives in Brooklyn with her husband and dachshund.
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- Yield:makes two 9- by 5-inch loaves
- Active time: 20 minutes
- Total time:60-70 minutes
- 3 cups (about 10 ounces) all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 large eggs
- 1 cup canola oil
- 1 3/4 cups sugar
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots
- 1 cup walnuts, toasted and chopped
Position a rack in the center of the oven and preheat the oven to 350°F. Spray two 9- by 5-inch loaf pans with nonstick spray and dust with flour. Line the bottoms of the pans with parchment.
Sift the flour, cinnamon, ginger, salt, baking soda, and baking powder in a medium bowl. Whisk the eggs in a large bowl. Add the canola oil, sugar, and vanilla and whisk vigorously until well combined. Whisk in the carrots.
Add the flour mixture to the egg mixture and stir with a wooden spoon until just combined. Stir in the walnuts.
Divide the batter between the prepared pans and bake until a toothpick inserted in the center of the loaves comes out clean, 50 to 60 minutes. Cool the cakes in the pans on a rack for 20 minutes, then turn them out and let them cool completely.