Carrot-Walnut Loaf Cake

• 1 cup vegetable oil, plus more
• 1 1/4 cups plus 1 tablespoon all-purpose flour; plus more
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon kosher salt
• 1/2 cup golden raisins
• 1/2 cup walnuts, coarsely chopped
• 3 large eggs
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 8 ounces carrots, coarsely grated (about 2 cups)
• 2 teaspoons light brown sugar

1. Preheat oven to 350u0b0F. Lightly oil and flour a 9x5" loaf pan. Whisk baking powder, cinnamon, salt, and 1 1/4 cups flour in a small bowl. Toss raisins, walnuts, and remaining 1 tablespoon flour in another bowl.
2. Using an electric mixer on mediumhigh speed, beat eggs and granulated sugar in a medium bowl until light and fluffy, about 4 minutes. With mixer running, gradually drizzle in 1 cup oil, then add vanilla. Fold in dry ingredients, raisin mixture, and carrots; scrape batter into prepared pan. Sprinkle with brown sugar.
3. Bake cake until a tester inserted into the center comes out clean, 65-75 minutes. Let cool slightly in pan, then turn out onto a wire rack to cool completely.
4. Bake up to 2 days ahead. Store wrapped at room temperature.

vegetable oil, flour, baking powder, ground cinnamon, kosher salt, golden raisins, walnuts, eggs, sugar, vanilla, carrots, light brown sugar

Taken from www.epicurious.com/recipes/food/views/carrot-walnut-loaf-cake-56389525 (may not work)