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Carrot Walnut Bread

For a twist on traditional banana walnut bread, this autumnal quick bread uses both orange and purple carrots for a little extra flair. Only have orange carrots on hand? No need to worry, it'll still be delicious! Add a pinch of allspice or ginger for an extra kick.


Carrot Walnut Bread
source Lodge
categories
yield Serves 8
prep time 20 mins
total time

INGREDIENTS
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 4 Lrg eggs
  • 2 cup coconut sugar
  • 1 cup olive oil, plus more for greasing
  • 1 cup orange carrots, shredded
  • 1 cup purple carrots, shredded
  • 1 cup walnuts, roasted, chopped
  • ½ cup golden raisins

    • INSTRUCTIONS
  • 1. Preheat oven to 350 °F.
  • 2. Whisk flour, baking powder, baking soda, cinnamon, and salt until fully incorporated.
  • 3. Combine eggs, coconut sugar, and oil in a separate bowl. Mix in carrots, walnuts, and golden raisins. Mix into the flour mixture until incorporated. Transfer to a greased, fluted cake pan and bake until done all the way through, 55-65 minutes.
  • 4. Allow the cake to cool for 15 minutes, flip onto a wire rack and let cool completely. Slice and serve.

    • NOTES

    NUTRITION