Carrot Cake Loaf
Nothing is worse than a carrot cake that is super sweet and doesn’t have much carrot, so I made sure this recipe was full of carrot and was not too sweet.
This cake has a loafy texture and is perfect with a cup of tea or for a midmorning snack. You could even skip the frosting and toast a slice for a yummy breakfast.
4 medium carrots, grated
1 cup of All Purpose Flour
1 cup of Wholewheat flour
1 cup of sugar
1 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1 cup of rice bran oil
4 eggs, organic
1 tsp vanilla
3/4 cup pecans, chopped
1.) Sift all your dry ingredients- flours, spices, sugar and baking powder into a large bowl.
2.) In a separate bowl, beat together the eggs, oil and vanilla till light and fluffy.
3.) Gradually add the flour using a paddle attachment or spatula. Do not overwork the batter.
4.) Once combined, stir in by hand the carrot and pecans.
5.) Place in a greased medium loaf pan and bake at 300F for 45 minutes or until cake is cooked all the way through
6.) (Optional) Coat with cream cheese frosting and sprinkle with extra chopped pecans