Carrot Walnut Loaf Cake

Name: Carrot Walnut Loaf Cake
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoon baking soda; 237 milliliters canola oil; 473 milliliters finely grated carrots; 2 teaspoons cinnamon; 3 larges eggs; 283 grams cups (about all-purpose flour; 1 teaspoon ground ginger; 1 teaspoon kosher salt; 414 milliliters sugar; 1 teaspoon vanilla extract; 237 milliliters walnuts, toasted and chopped

One serving contains 612 calories, 11g of protein, and 19g of fat. If $1.03 per serving falls in your budget, Carrot Walnut Loaf Cake might be an outstanding dairy free and vegetarian recipe to try. This recipe serves 6. If you have baking powder, carrots, canolan oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.

Instructions

Position a rack in the center of the oven and preheat the oven to 350°F. Spray two 9- by 5-inch loaf pans with nonstick spray and dust with flour. Line the bottoms of the pans with parchment.

Ingredients you will need

All Purpose Flour

Equipment you will use

Loaf Pan

Oven

Sift the flour, cinnamon, ginger, salt, baking soda, and baking powder in a medium bowl.

Ingredients you will need

Baking Soda

Cinnamon

Ginger

All Purpose Flour

Salt

Equipment you will use

Bowl

Whisk the eggs in a large bowl.

Ingredients you will need

Egg

Equipment you will use

Whisk

Bowl

Add the canola oil, sugar, and vanilla and whisk vigorously until well combined.

Ingredients you will need

Canola Oil

Vanilla

Sugar

Equipment you will use

Whisk

Whisk in the carrots.

Ingredients you will need

Carrot

Equipment you will use

Whisk

Add the flour mixture to the egg mixture and stir with a wooden spoon until just combined. Stir in the walnuts.

Ingredients you will need

Walnuts

All Purpose Flour

Egg

Equipment you will use

Wooden Spoon

Divide the batter between the prepared pans and bake until a toothpick inserted in the center of the loaves comes out clean, 50 to 60 minutes. Cool the cakes in the pans on a rack for 20 minutes, then turn them out and let them cool completely.

Equipment you will use

Toothpicks