This Easy Carrot Loaf Cake Recipe with Pecans, Honey and Almonds is SO light, moist and packed with flavours. The Carrot Bread is perfect to toast for breakfast, to enjoy with your afternoon tea or to finish any meal!
1/2cup (120ml)Canola Oilor your choice of unflavoured vegetable oil
2 1/2tbspHoney
1/2teasp.Vanilla Extract
1Lemon, Zest only
1cup (150gr)Plain / All-Purpose Flour
1/2cup (50gr)Almond Meal
1 1/2teasp.Baking Powder
1pinchSalt
1 1/2teasp.Ground Cinnamon
1teasp.Ground Ginger
1/2teasp.Ground Nutmeg
1/4teasp.Star Anise Powderoptional
1/2cup (60gr)Pecans, choppedor Walnuts
Instructions
Preheat your oven on 160'C/325'F. Grease and Flour your Loaf Pan (I used a 25cm / 10 inch loaf pan)
Very thinly grate the Carrots and set aside (see note 1)
In a large bowl, whisk the Eggs and Brown Sugar until froathy. Whisk in the Canola Oil, then the Honey, Vanilla Extract and Lemon Zest.
Whisk in the thinly grated Carrots until incorporated.
Stir in all the Dry Ingredients: Plain Flour, Almond Meal, Baking Powder, Salt and Spices. Mix until combined.
Thinly chop the Pecans (or Walnuts) and add them to the batter.
Pour the Carrot Cake batter in your greased and floured Loaf Pan (see note 2) and bake for 40 to 50 minutes, or until a skewer comes out clean (see note 3). Leave to cool down completely before removing the loaf from the pan.
Notes
To get a very moist cake, it is important to grate the Carrot very finely and NOT drain them. Keep all the juices to put in the cake batter.
I sprayed the bottom of my Loaf Pan with Canola Oil, then dusted it with Flour. Shake the pan to evenly distribute the flour, then flip it oven and tap it against your surface to remove any excess.
To help your loaf opening up, you can remove it from the oven after 15 minute and slice the top with a very sharp knife. Then place it back in the oven and keep baking as usual.