With family roots, hailing from as far away as Mexico, the Philippines and even Sweden, Cattleman’s Pit Master Christian Huerta, born in San Diego, California, but who now makes...
Meet Christian Huerta, Cattleman’s Pit Master
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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.
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:
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