Prep 15 mins
Cook 1 hr
Food & Wine. Nov 1998. Makes 2 loaves.
- 3 cups unbleached all-purpose flour
- 2 teaspoons cinnamon
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon crushed cardamom seed
- 1⁄2 teaspoon salt
- 4 large eggs
- 1 1⁄2 cups packed light brown sugar
- 1⁄2 cup granulated sugar
- 1 cup canola oil
- 1 teaspoon pure vanilla extract
- 1 grated lemon, zest of
- 2 1⁄2 cups shredded carrots (about 14 ounces)
- Preheat the oven to 350°. Coat two 8-by-4-inch loaf pans with cooking spray or grease and lightly flour the pans.
- In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, cardamom and salt.
- In a large bowl, beat the eggs with the light brown sugar and granulated sugar until smooth. Add the oil in a thin stream, beating at high speed until the batter has doubled in volume, about 2 minutes.
- Beat in the vanilla and lemon zest.
- Fold in the shredded carrots. Beat in the dry ingredients at low speed in 3 batches, mixing well between additions.
- Pour the batter into the prepared pans, filling them two-thirds full. Bake in the middle of the oven for 50 minutes to 1 hour, or until a cake tester inserted into the center of the loaves comes out clean.
- Let the loaves cool in the pans for 10 minutes before turning them out onto a rack to cool completely.
This is a little different than plain carrot bread. The lemon zest and cardamom complements the carrot to give it a lighter, slightly citrus flavor. Even my husband (who doesn't normally like carrot bread) really enjoyed it.