Tuesday, July 13, 2010

Quick Bread Carrot Cake

OMG. This was the best carrot cake EVER. (and I don't say that for ANYTHING I make).
This was an amazing carrot cake that I could eat all day long... and it doesn't even need frosting!
The carrots definitely justify the full on pigging out that occurs, in my opinion.
Quick Bread Carrot Cake

6oz flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
8.5oz sugar
5oz vegetable oil
4 eggs
10oz grated carrots (approx 4 carrots)
3oz chopped walnuts (toasted)


Preheat oven to 350. Prepare 9in round pan, grease & line with parchment.
Combine all dry ingredients.
Combine all wet ingredients with carrots.
Combine dry and wet. Mix in walnuts.
Bake approx 35-40 min. Toothpick test for doneness.

Enjoy! Whip up some frosting if you like. But eat some without first... and if there's any left, you go on ahead and make that frosting!

3 comments:

Chef Dennis said...

your carrot cake bread looks fantastic!! so moist and delicious! thank you so much for sharing this wonderful recipe

Cinnamon-Girl said...

This looks incredibly moist and very scrumptious! And so easy - I am so making this!

Hannah said...

Hi Jenn,
We'd love to have you participate in our baking competition at Cupcake Camp OC! You look like an amazing baker!
Find out more info on http://cupcakecampoc.wordpress.com/. We're also on facebook and twitter.

If you're unable to compete or donate, hope you can come out to just eat and have fun!

Hannah
cupcakecampoc@gmail.com