This is quite moist and not too sweet; plus it's a lovely color.
It goes nicely with Tarragon Chicken Salad (see related recipe).
To read the accompanying story, see: These three cookbooks went viral before the Internet existed — and they still hold up today.
Make Ahead: The bread is best when eaten within a day, but leftovers can be stored in an airtight container at room temperature for up to 4 days. Reheat in the oven or toaster oven.
Servings: 12 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 12 servings; makes one 9-by-5-inch loaf
Ingredients
- 16 tablespoons (2 sticks) unsalted butter, at room temperature, plus more for the pan
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 3 large eggs
- 3 cups grated carrots (from 6 large carrots)
- 1 cup coarsely chopped walnuts
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Directions
Preheat the oven to 350 degrees. Use some butter to grease a 9-by-5-inch loaf pan.
Sift together the flour, baking powder, baking soda, salt and cinnamon into a mixing bowl.
Combine the 16 tablespoons of butter and both sugars in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for several minutes, until fluffy. Stop to scrape down the bowl.
Add the eggs one at a time, beating to incorporate after each addition.
Add the flour mixture to the bowl; beat on low speed until incorporated. Fold in the carrots and walnuts (by hand) until evenly distributed, to form a fairly smooth batter.
Pour into the loaf pan, spreading the batter evenly. Bake (middle rack) for about 1 hour, or until a tester inserted into the center comes out clean.
Transfer the pan to a wire rack to cool for 15 minutes, then dislodge the loaf from the pan and cool completely before serving or storing.
Recipe Source
CORRECTION: An earlier version of this recipe incorrectly credited the recipe to "The Silver Palate Cookbook." Adapted from “Entertaining,” by Martha Stewart (Clarkson Potter, 1982).
Tested by Charlotte Druckman and Ann DiGuilio.
Email questions to the Food Section at food@washpost.com.
