Pin it
Freshly grated carrots keep this cinnamon loaf moist, while walnuts add a little bite. Oil makes the batter easy to mix by hand and keeps the cooled slices soft without a frosting.
Ingredients
- 200 g grated carrots
- 200 g plain flour
- 140 g brown sugar
- 2 large eggs
- 100 ml neutral oil
- 80 g chopped walnuts
- 1½ tsp baking powder
- ½ tsp baking soda
- 1½ tsp cinnamon
- ¼ tsp salt
Method
- Heat oven to 175°C / 350°F. Line a 23 × 13 cm loaf pan with baking paper. Grate carrots on the medium holes of a grater.
- Whisk eggs, brown sugar and oil until smooth. Stir in grated carrots.
- Mix flour, baking powder, baking soda, cinnamon and salt. Fold into the wet ingredients just until combined, then fold in walnuts.
- Spread batter evenly in the pan and smooth the top.
- Bake 45–55 minutes until risen and a skewer inserted in the center comes out with dry or moist crumbs rather than wet batter. Cover loosely with foil if the top browns too quickly.
- Cool 10 minutes in the pan, then lift onto a rack for at least 20 minutes before slicing. The crumb should be tender with carrot shreds and walnut pieces throughout.
- Store cooled loaf covered in the refrigerator for up to four days, or freeze slices for up to two months. Bring to room temperature or warm gently before serving.
Grate the carrots yourself
Freshly grated carrots blend into the batter more readily than dry packaged shreds. Medium shreds give moisture and texture without leaving large hard pieces.
Measure the flour lightly
Spoon flour into the measuring container or weigh it directly. Packing in too much flour can make an otherwise moist loaf dry.
Cool before slicing
The center continues to settle after baking. Cutting too early can compress the crumb, so give the loaf time on a rack before using a serrated knife.
FAQs
- How many servings does this make?
Makes 10 servings using the pan or equipment listed.
- What should I check before serving?
Cool 10 minutes in the pan, then lift onto a rack for at least 20 minutes before slicing. The crumb should be tender with carrot shreds and walnut pieces throughout.
- How should I store leftovers?
Store cooled loaf covered in the refrigerator for up to four days, or freeze slices for up to two months. Bring to room temperature or warm gently before serving.
