|Photo credit: Bon Appetit|
You may be familiar with the fishing phrase “catch and release.” I subscribe to a slightly different version: “bake and release.” This delightful phrase comes from one of my baking idols, Dorie Greenspan, who I was lucky enough to do an exclusive interview with a few months ago. Much to the chagrin (or delight depending on your perspective) of my family, friends, and colleagues, I give away most of what I bake. Part of the pleasure of baking is seeing the happiness on people’s faces after eating a delicious cookie, crisp biscotti, or slice of luscious coffee cake. Baking is sharing and that’s what I’m going to do with you today. I want you to make this fabulous cake, share it with others, and watch the smiles spread across their faces (and yours!).
Carrot-Walnut Loaf Cake (Bon Appetit, May 2015)
Makes one 9x5” loaf. If you only have an 8 x 4 ” pan, simply hold back about 1- 3⁄4 cups batter for later – it makes a mean waffle!
1 cup vegetable oil, plus more
1 cup plus 1 tbsp all-purpose flour, plus more
1 tsp baking powder
1 tsp ground cinnamon
1 tsp kosher salt
1 cup golden raisins
1 cup walnuts, coarsely chopped
3 large eggs
1 cup granulated sugar
2 tsp vanilla extract
8 oz carrots, coarsely grated (about 2 cups)
2 tsp light brown sugar
Preheat oven to 350°. Lightly oil and flour a 9x5” loaf pan. Whisk baking powder, cinnamon, salt, and 1 cup 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 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 center comes out clean, 65-75 minutes. Let cool slightly in pan, then turn out onto wire rack to cool completely.
Do ahead: bake up to 2 days ahead. Store wrapped at room temperature.