Direct from Smitten Kitchen, this was super quick to whip up (the carrots were already grated), and it’s another easy snack to grab out of the freezer. This is perfectly lactose-free until Deb suggests slathering on some cream cheese frostng…and I think that if you’re going to go to the trouble, make it with browned butter – enjoy!
Carrot Loaf with Cider and Olive Oil (9 x 5)
2 1/3 c. flour AND 1/2 t. salt
2 t. baking powder AND 1 1/4 t. cinnamon
1/4 t. nutmeg AND 1/8 t. ground cloves
1/2 c. olive oil AND 3/4 c. dark brown sugar
2 eggs AND 1 t. vanilla
1 c. cider (basically cloudy apple juice that your children can drink)
1 1/2 c. grated carrots (about 9 oz/225 g)
Preheat the oven to 350 and lightly oil a 9 x 5 loaf pan. My habit is to always then put the pan onto a parchment lined baking sheet…the one time you don’t, it will overflow! In a large bowl, whisk together the flour, salt, baking powder, cinnamon, nutmeg and cloves, and in a medium bowl, whisk together the olive oil, brown sugar, eggs, vanilla and cider. Stir the carrots into the wet ingredients until all are evenly coated, then scrape all of the wet mix into the dry bowl and stir just until there’s no trace of flour.
Pour the batter into your prepared loaf pan and bake for 55 to 60 minutes until a skewer comes out of the center dry. Allow the loaf to cool in the pan for about a half hour until you turn it out onto a rack to cool completely. This is beautiful warm with butter if you don’t have time for frosting!