2 loaves, each serving 12.
Nutritious, delicious and so easy to prepare, these loaves keeps fresh refrigerated or frozen. They are very convenient to have on hand.
1½ cups walnuts (about 5 ounces)
5 medium carrots, trimmed, peeled
¾ cup vegetable oil plus some for greasing the pans.
¾ cup light brown sugar
2 cups all-purpose unbleached flour, sifted, plus 1 tablespoon for dusting the pans
¾ teaspoon baking powder
¼ teaspoon baking soda
4 large eggs, at room temperature
2 teaspoons ground cinnamon
Preheat the oven to 350F.
Coarsely chop the walnuts in a food processor fitted with the steel blade. Set aside.
Coarsely grate the carrots in a food processor fitted with the medium grating attachment (you should have 3 cups tightly packed grated carrots). Set aside.
Grease two 9 by 5-inch loaf pans with ½ tablespoon of the oil. Dust evenly with 1 tablespoon flour. Invert the pans and tap to shake off excess.
In a large bowl combine the vegetable oil and the sugar. Stir with a wooden spoon for about 2 minutes. The sugar should be thoroughly mixed.
Sift the flour along with the baking powder and baking soda directly into the measuring cup.
To the oil mixture add small amounts of flour, than 1 egg at a time, mixing well after each addition with a wooden spoon.
Fold in the carrots, nuts and cinnamon, until well blended.
Divide the batter equally between the 2 prepared pans.
Bake in the center of the oven, making sure that the pans do not touch for about 45 minutes.
Test with a cake tester, it should be dry (carrot loaves do not rise to the top of the pan).
Cool on a wire rack. Loosen the sides and unmold.