Thursday, January 3, 2019

Carrot Loaf

Carrot Loaf
Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 180.

Recently, I heard from a reader who wanted to make Maida Heatter's Carrot Cake in a loaf pan but had problems with the cake sinking. I knew there was a Carrot Loaf recipe in one of her books so I suggested that she might try it. In the meantime, I made it a few days ago. It is good but not really as flavorful as the carrot cake. Adding the icing to this might help although the consistency is a bit different. This is made with milk as opposed to oil which I'm sure contributes to the heaviness factor. 

2 1/2 cups sifted all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 cup raisins
1 cup grated carrots
3/4 cup chopped walnuts
1 cup dark brown sugar, firmly packed
2 eggs
1 cup milk
1/2 stick melted butter

Preheat oven to 400. Use the bottom rack. Butter and dust an 8-10 capacity loaf pan with fine, dry bread crumbs.

Sift together the flour, baking powder, baking soda, salt, and cinnamon and set aside.

Mix together the raisins, carrots, walnuts and sugar in a large bowl.

Beat the eggs lightly and beat in the milk and the melted butter.

Add the flour mixture - stir until blended.

Bake for 50-55 minutes or until a tester comes out clean.

Cool on a rack for 5 minutes before removing it from the pan.  

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