Great Recipes

To Cook And Enjoy In Your Own Home

Servings

1 - 9" x 4" loaf pan

Ready In:

1 hour and 15 minutes

Prep Time:

15 minutes

Good For:

Dessert or snack

Carrot Loaf Cake

Ingredients

1 cup All-Purpose Flour

1 teaspoon Baking Soda

1/4 teaspoon Fine Salt

3/4 teaspoon Ground Cinnamon

1/8th teaspoon Ground Ginger

1/8th teaspoon Ground Nutmeg

5 fl oz Vegetable Oil

1/2 cup Granulated Sugar

1/2 cup Light Brown Sugar, Packed

1 teaspoon Vanilla Extract

2 Extra Large Eggs

1 1/2 cups Shredded Carrot

1/2 cup Chopped Pecans

1/3 cup Raisins

Step 1

Pre-heat oven to 350 F and lightly grease and flour a 9″ x 4″ loaf pan.

Step 2

Combine flour, baking soda, salt and spices in a mixing bowl and whisk together uniformly.

Step 3

In a separate and slightly larger bowl, combine the vegetable oil, both sugars, vanilla and eggs. Whisk them together until smooth and creamy.

Step 4

Add the mixed dry ingredients to the oil and egg mixture in 2 stages and whisk in well until smooth.

Step 5

Add carrots, nuts and raisins and fold in until evenly mixed.

Step 6

Turn the finished mixture into the 9″ x 4″ loaf pan and place into the oven.

Bake approximately 1 hour or, until a toothpick or cake tester, once inserted into the middle of the loaf, comes out clean.

Step 7

Once the loaf is full baked, remove it from the oven and and allow it to rest 10 minuted before removing the finished loaf.

Step 1

Pre-heat oven to 350 F and lightly grease and flour a 9″ x 4″ loaf pan.

Step 2

Combine flour, baking soda, salt and spices in a mixing bowl and whisk together uniformly.

Step 3

In a separate and slightly larger bowl, combine the vegetable oil, both sugars, vanilla and eggs. Whisk them together until smooth and creamy.

Step 4

Add the mixed dry ingredients to the oil and egg mixture in 2 stages and whisk in well until smooth.

Step 5

Add carrots, nuts and raisins and fold in until evenly mixed.

Step 6

Turn the finished mixture into the 9″ x 4″ loaf pan and place into the oven.

Bake approximately 1 hour or, until a toothpick or cake tester, once inserted into the middle of the loaf, comes out clean.

Step 7

Once the loaf is full baked, remove it from the oven and and allow it to rest 10 minuted before removing the finished loaf.

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A Little Story About This Dish…

This recipe, chocked full of raisins and nuts can both be baked as a cake, or, in a loaf form.

It’s particularly delicious as a breakfast sweet and can be stored wrapped in the fridge for up to 1 week or, in your freezer for up to 3 months.

If you also enjoy zucchini, you can substitute it for the carrot in this recipe or, go half and half.

If you do not have powdered ginger or nutmeg, feel free to substitute it with the same about of additional cinnamon.

Key Ingredients:

Deliciousness Ahead

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Great Recipes

To Cook And Enjoy In Your Own Home

Servings

Ready In:

Prep Time:

Good For:

Ingredients

A Little Story About This Dish…

Key Ingredients:

View Our Recipe Library Here

Brick Pressed Chicken? What?

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