Nutty Carrot Loaf
Forget the cream cheese frosting! This simple loaf is inspired by a traditional carrot cake with a little nutty surprise.
- Cooking time: 90 minutes
- Serves: 8
Ingredients
Loaf
| 1 cup (250 mL) brown sugar |
| ½ cup (125 mL) chunky peanut butter |
| ½ cup (125 mL) vegetable oil |
| 2 eggs |
| 2 cups (500 mL) grated carrots |
| 1 tsp (5 mL) vanilla |
| ¼ tsp (1 mL) nutmeg |
| ¼ tsp (1 mL) cinnamon |
| ¼ tsp (1 mL) ground ginger |
| 1 tsp (5 mL) baking soda |
| 1 tsp (5 mL) baking powder |
| 1¾ cups (425 mL) flour |
| ½ cup (125 mL) milk |
Directions
Preheat oven to 350°F (180°C). Line an 8x4-inch loaf pan with waxed paper.
Whisk brown sugar, peanut butter, oil and eggs until creamy. Add carrots and vanilla, and stir to combine.
In a separate bowl, combine spices, baking soda, baking powder, and flour. Add flour mixture to the wet mixture, alternating with milk. Pour into the pan and bake for 1 hour or until an inserted toothpick comes out clean. Let cool for 10 minutes. Remove from pan and cool completely.
