Olive Oil Carrot Cake Bread
Servings 10
Ingredients
- 3 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup 1 stick unsalted butter, room temperature
- 2/3 cup extra virgin olive oil
- 1 cup granulated white sugar
- 3 large eggs room temperature
- 3 cups grated carrots
Instructions
- Heat your oven to 350 degrees and grease a 9X5 loaf pan
- In a medium bowl combine the flour, baking powder, soda, salt, cinnamon, allspice and nutmeg.
- In the bowl of your stand mixer, fitted with the paddle attachment cream the butter and sugar on medium for about 1 minute. Mix in the olive oil until combined.
- Beat in the eggs on at a time, scraping down the sides and bottom of the bowl.
- Mix in the grated carrots and then the flour mixture in two parts, careful not to overmix the batter.
- Pour the batter into your prepared loaf pan and bake for an 1 hour to 1 hour and 15 minutes or until a toothpick inserted comes out clean.
- Let cool completely on a wire rack before removing from the pan.
- Store in an airtight container in the refrigerator for up to one week.
Notes
Makes 1 9x5-inch loaf
