Carrot Walnut Loaf

Carrot-Walnut Loaf Cake (Bon Appetit, May 2015)

Makes one 9x5” loaf. If you only have an 8 x 4 ” pan, simply hold back about 1- 34 cups batter for later – it makes a mean waffle!


1 cup vegetable oil, plus more

1 cup plus 1 tbsp all-purpose flour, plus more

1 tsp baking powder

1 tsp ground cinnamon

1 tsp kosher salt

1 cup golden raisins

1 cup walnuts, coarsely chopped

3 large eggs

1 cup granulated sugar

2 tsp vanilla extract

8 oz carrots, coarsely grated (about 2 cups)

2 tsp light brown sugar


Preheat oven to 350°. Lightly oil and flour a 9x5” loaf pan. Whisk baking powder, cinnamon, salt, and 1 cup flour in a small bowl. Toss raisins, walnuts, and remaining 1 tbsp flour in another bowl.

Using an electric mixer on medium-high speed, beat eggs and granulated sugar in medium bowl until light and fluffy, about 4 minutes. With mixer running, gradually drizzle in 1 cup oil, then add vanilla.

Fold in dry ingredients, raisin mixture, and carrots; scrape batter into prepared pan. Sprinkle with brown sugar.

Bake cake until a tester inserted into center comes out clean, 65-75 minutes. Let cool slightly in pan, then turn out onto wire rack to cool completely.

Do ahead: bake up to 2 days ahead. Store wrapped at room temperature.