I had gotten some really nice carrots in my CSA box and thought it would be fun to make a carrot cake. I didn’t want to make a whole cake per se, since I would probably nibble on it whenever I saw it. I found a great carrot cake recipe on Epicurious.com that called for using a bread pan instead of a cake pan. Perfect! less there for me to pick at. I doubled the recipe and made two loaves. I put one in the freezer for another time. I did not make a cream cheese frosting, I made a cream cheese glaze instead and it came out WONDERFUL. This is an easy to make recipe that tastes out of this world.
Room-temperature butter and flour for preparing pan
2/3 cup flour
1/2 cup granulated sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/3 cup vegetable oil, hazelnut oil, or walnut oil
1 cup chopped walnuts
1/2 cup chopped, drained pineapple
1 cup finely grated carrot (from about 1 large carrot)
Preheat the oven to 350°F. Butter a 9-by-5-inch or 4 1/2-by-8 1/2-inch loaf pan. Coat the pan with flour, tapping out the excess. In a bowl, whisk together the flour, granulated sugar, baking soda, baking powder, spices, and salt, and then sift them into a second bowl to make sure the spices are well combined. In a small bowl, whisk together the oil and eggs until blended, and then stir the egg mixture into the flour with a rubber spatula. Fold in the walnuts, pineapple, and grated carrot. Transfer the batter to the prepared pan and smooth the top with an offset spatula.
Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool until easy to handle, and turn out onto a cake rack.
Cream Cheese Glaze
1 ounce cream cheese, softened
1/2 cup confectioners’ sugar
2 to 3 teaspoons milk
1 teaspoon vanilla
Combine cream cheese, confectioners’ sugar and milk, beating until smooth and of desired consistency. Drizzle over cooled cake.