Carrot Walnut Bread

The Culinistas & Lodge Cast Iron | November 16, 2018

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.

Level
Intermediate
Prep Time
20 minutes
Cook Time
55 minutes
Serves
8-12
Cook it With Our
Fluted Cake Pan
carrot walnut bread

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 4 eggs
  • 2 cups 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

Directions

  1. Preheat oven to 350 degrees 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.
Carrot Walnut Bread
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Contributed By: The Culinistas & Lodge Cast Iron

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