Toasted Carrot Loaf: This recipe makes a firm, slightly dense loaf that’s will hold up in the toaster and makes an excellent base for appetizers.
- ½ pound unsalted butter (at room temperature) plus more for loaf pan
- ½ cup granulated sugar
- ½ cup dark brown sugar
- 3 large eggs
- 2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoon ground cinnamon
- 3 cup grated carrots
- 1 cup chopped walnuts
- ½ cup chopped crystallized ginger
With the rack in the middle position, preheat oven to 350 degrees F.
Butter a 9‑inch loaf pan (preferably a straight-sided Pullman pan, do not use the lid). Line the pan with a piece of parchment sized to fit edge to edge and extend over the two long sides by a couple of inches on each side. Butter the parchment and set the pan aside.
In a large bowl use an electric mixer to cream butter and both sugars together until light and fluffy. Beat in eggs, one at a time, until well incorporated. Set aside.
In a separate large bowl sift together flour, baking powder, baking soda, salt, and cinnamon. Fold the dry ingredients into the wet ingredients in three additions, mixing well between additions. Fold in carrots, walnuts, and ginger.
Dollop the mixture into the prepared loaf pan. It will be quite thick. Spread the batter evenly around the pan taking care to get it into the corners and remove any air pockets.
Bake in the heated oven about 1 hour and 20 minutes (depending on the type of pan) or until a cake tester inserted in the center comes out clean.
Cool on rack, then remove from pan and peel away parchment.
Once cool you can optionally cut the loaf into thick slices and toast them in the toaster. Serve with good butter.