Carrot Walnut Loaf Cake Recipe

• 3 cups (about 10 ounces) all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3 large eggs
• 1 cup canola oil
• 1 3/4 cups sugar
• 1 teaspoon vanilla extract
• 2 cups finely grated carrots
• 1 cup walnuts, toasted and chopped

1. Position a rack in the center of the oven and preheat the oven to 350u0b0F. Spray two 9- by 5-inch loaf pans with nonstick spray and dust with flour. Line the bottoms of the pans with parchment.
2. Sift the flour, cinnamon, ginger, salt, baking soda, and baking powder in a medium bowl. Whisk the eggs in a large bowl. Add the canola oil, sugar, and vanilla and whisk vigorously until well combined. Whisk in the carrots.
3. Add the flour mixture to the egg mixture and stir with a wooden spoon until just combined. Stir in the walnuts.
4. Divide the batter between the prepared pans and bake until a toothpick inserted in the center of the loaves comes out clean, 50 to 60 minutes. Cool the cakes in the pans on a rack for 20 minutes, then turn them out and let them cool completely.

flour, cinnamon, ground ginger, kosher salt, baking soda, baking powder, eggs, canola oil, sugar, vanilla, carrots, walnuts

Taken from www.seriouseats.com/recipes/2012/04/carrot-walnut-loaf-cake-recipe.html (may not work)