Carrot Walnut Bread

Name: Carrot Walnut Bread | Lodge Cast Iron
Prep time: 20 min
Cook time: 55 min
Yield: 8 - 12
Ingredients: 2 cups of all-purpose flour; 2 teaspoons of baking powder; 2 teaspoons of baking soda; 2 teaspoons of cinnamon; 1 teaspoon of salt; 4 of eggs; 2 cups of coconut sugar; 1 cup of olive oil, plus more for greasing; 1 cup of orange carrots, shredded; 1 cup of purple carrots, shredded; 1 cup of walnuts, roasted, chopped; ½ cup of golden raisins

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

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: The Culinistas & Lodge Cast Iron

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