If you only have an 8 1/2x4 1/2" pan, there's no need to go out and get a new one. Simply hold back about 1 3/4 cups batter for later—it makes a mean waffle!
Ingredients
Makes one 9x5" loaf
Step 1
Preheat oven to 350°F. Lightly oil and flour a 9x5" loaf pan. Whisk baking powder, cinnamon, salt, and 1 1/4 cups flour in a small bowl. Toss raisins, walnuts, and remaining 1 tablespoon flour in another bowl.
Step 2
Using an electric mixer on mediumhigh 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.
Step 3
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.
Do ahead
Step 4
Bake up to 2 days ahead. Store wrapped at room temperature.
Leave a Review
Reviews (3)
Back to TopExcept for the fact that I eyeballed the walnuts and raisins (so probably used a bit more than the recipe called for), I baked this exactly as is ... and fabulous! I see this as my new go-to sweet loaf recipe.
josife
St. Louis, MO
12/3/2015
This was a terrific basic recipe. I adjusted a couple of things out of necessity: I used 1/2 the amount of white sugar, I used the Trader Joe's Golden Berry mix instead of just the golden raisins and I didn't have Veg Oil so I substituted with Canola. It turned out really tasty. I only let it cool for about 20 minutes and I enjoyed eating it warm with coffee.
mindyblue
NYC
11/19/2015
This recipe was fabulous, raiding my frig, I was only able to come up with chopped apples instead of nuts and raisins but it was delicious
gracet
newport, RI
10/26/2015
