Carrot Nut Loaf (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 cup granulated sugar
03 -
1 ½ teaspoons baking soda
04 -
1 ½ teaspoons ground cinnamon
05 -
1 teaspoon salt
06 -
½ teaspoon pumpkin pie spice
→ Wet Ingredients
07 -
2 ½ cups grated carrots (about 3-4 medium carrots)
08 -
3 large eggs
09 -
¾ cup vegetable oil
10 -
¼ cup milk
11 -
1 teaspoon vanilla extract
→ Add-ins
12 -
¾ to 1 cup chopped walnuts
# Instructions:
01 -
Preheat oven to 350°F (175°C). Lightly butter and flour a standard loaf pan, then set aside.
02 -
In a large bowl, whisk together flour, sugar, baking soda, cinnamon, salt, and pumpkin pie spice until evenly combined.
03 -
In a separate large bowl, stir together grated carrots, eggs, vegetable oil, milk, and vanilla extract until fully blended.
04 -
Add half of the dry mixture to the wet ingredients and stir gently to combine, scraping the bowl sides. Add the remaining dry ingredients and mix until just blended.
05 -
Fold chopped walnuts into the batter, distributing them evenly throughout.
06 -
Pour the batter into the prepared loaf pan and place on the center rack of the oven. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
# Notes:
01 -
Peel carrots before grating for best texture. Optionally, add ½ cup raisins for extra flavor. Yields one traditional loaf yielding 14-16 slices depending on thickness.