I love carrot cake, and it’s not just because of the thick layer of rich cream cheese frosting. This recipe for carrot-pecan loaf cake is for the carrot cake purists as it’s so packed with flavor that it doesn’t need any frosting to make it totally irresistible. The brown sugar topping provides a nice crunch and just a shot of sweetness which makes this hearty cake perfect for breakfast, snacking, or dessert.
A closeup shot of all the goodness.
Carrot-Pecan Loaf Cake
(from Bon Appetit)
Makes one 9″x5″ loaf
1 cup canola oil, plus more
1¼ cups plus 1 tablespoon all-purpose flour; plus more
1½ teaspoons baking powder
1½ teaspoons ground cinnamon
½ teaspoon kosher salt
½ cup golden raisins
½ cup pecans, coarsely chopped
3 large eggs
1 cup granulated sugar
2 teaspoons vanilla extract
8 ounces carrots, coarsely grated (about 2 cups or 2 1/2 large carrots)
2 teaspoons light brown sugar
- Preheat oven to 350°.
- Lightly oil and flour a 9×5″ loaf pan.
- Whisk baking powder, cinnamon, salt, and 1 ¼ cups flour in a small bowl.
- Toss raisins, walnuts, and remaining 1 Tbsp. flour in another bowl.
- Using an electric mixer on medium-high speed, beat eggs and granulated sugar in a medium bowl until light and fluffy, about 4 minutes.
- With mixer running, gradually drizzle in 1 cup oil,
- then add vanilla.
- Fold in dry ingredients, raisin mixture, and carrots;
- Scrape batter into prepared pan.
- Sprinkle with brown sugar.
- Bake cake until a tester inserted into the center comes out clean, 65–75 minutes. Let cool slightly in pan, then turn out onto a wire rack to cool completely.
Note: Bake up to 2 days ahead. Store wrapped at room temperature.