E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Carrot Walnut Bread 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 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 Preheat oven to 350 degrees F. Whisk flour, baking powder, baking soda, cinnamon, and salt until fully incorporated. 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. Allow the cake to cool for 15 minutes, flip onto a wire rack and let cool completely. Slice and serve. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Carrot Walnut Bread 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 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 Preheat oven to 350 degrees F. Whisk flour, baking powder, baking soda, cinnamon, and salt until fully incorporated. 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. Allow the cake to cool for 15 minutes, flip onto a wire rack and let cool completely. Slice and serve. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
