CARROT-WALNUT LOAF CAKE

Carrot-Walnut Loaf Cake image

Yield Makes one 9x5" loaf

Number Of Ingredients 12

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1 cup vegetable oil, plus more
1 1/4 cups plus 1 tablespoon all-purpose flour; plus more
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/2 cup golden raisins
1/2 cup walnuts, coarsely chopped
3 large eggs
1 cup granulated sugar
2 teaspoons vanilla extract
8 ounces carrots, coarsely grated (about 2 cups)
2 teaspoons light brown sugar

Steps:

Preheat oven to 350°F. Lightly oil and flour a 9x5" loaf pan. Whisk baking powder, cinnamon, salt, and 1 1/4 cups flour in a small bowl. Toss raisins, walnuts, and remaining 1 tablespoon flour in another bowl.
Using an electric mixer on mediumhigh speed, beat eggs and granulated sugar in a 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 the center comes out clean, 65-75 minutes. Let cool slightly in pan, then turn out onto a wire rack to cool completely.
Do ahead
Bake up to 2 days ahead. Store wrapped at room temperature.