E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Carrot Walnut Bread Lodge Cast Iron | November 16, 2018 For a twist on traditional banana walnut bread, this autumnal quick bread uses both orange and purple carrots for a little extra flair. Only have orange carrots on hand? No need to worry, it'll still be delicious! Add a pinch of allspice or ginger for an extra kick. Level Intermediate Prep Time 20 minutes Cook Time 55 minutes Serves 8-12 Cook it With Our Fluted Cake Pan Ingredients 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon salt 4 eggs 2 cups coconut sugar 1 cup olive oil, plus more for greasing 1 cup orange carrots, shredded 1 cup purple carrots, shredded 1 cup walnuts, roasted, chopped ½ cup golden raisins Directions Preheat oven to 350 degrees F. Whisk flour, baking powder, baking soda, cinnamon, and salt until fully incorporated. Combine eggs, coconut sugar, and oil in a separate bowl. Mix in carrots, walnuts, and golden raisins. Mix into the flour mixture until incorporated. Transfer to a greased, fluted cake pan and bake until done all the way through, 55-65 minutes. Allow the cake to cool for 15 minutes, flip onto a wire rack and let cool completely. Slice and serve. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Jim Lahey’s No-knead Bread View recipe Chicken and Mushroom Stew With Wild Rice View recipe Mini Goat Cheese Frittatas View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Carrot Walnut Bread Lodge Cast Iron | November 16, 2018 For a twist on traditional banana walnut bread, this autumnal quick bread uses both orange and purple carrots for a little extra flair. Only have orange carrots on hand? No need to worry, it'll still be delicious! Add a pinch of allspice or ginger for an extra kick. Level Intermediate Prep Time 20 minutes Cook Time 55 minutes Serves 8-12 Cook it With Our Fluted Cake Pan Ingredients 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon salt 4 eggs 2 cups coconut sugar 1 cup olive oil, plus more for greasing 1 cup orange carrots, shredded 1 cup purple carrots, shredded 1 cup walnuts, roasted, chopped ½ cup golden raisins Directions Preheat oven to 350 degrees F. Whisk flour, baking powder, baking soda, cinnamon, and salt until fully incorporated. Combine eggs, coconut sugar, and oil in a separate bowl. Mix in carrots, walnuts, and golden raisins. Mix into the flour mixture until incorporated. Transfer to a greased, fluted cake pan and bake until done all the way through, 55-65 minutes. Allow the cake to cool for 15 minutes, flip onto a wire rack and let cool completely. Slice and serve. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Jim Lahey’s No-knead Bread View recipe Chicken and Mushroom Stew With Wild Rice View recipe Mini Goat Cheese Frittatas View recipe
