Spring Has Sprung Carrot Cake

I adapted the Serious Eats Carrot Cake recipe for this classic loaf cake.


1 pound of carrots, chopped
1 cup walnuts, chopped
2 ¼ cups flour
¾ cups whole wheat flour
2 teaspoons baking soda
2 teaspoons grated nutmeg
1 ½ teaspoons cinnamon
1 teaspoon ground ginger
1 ¼ teaspoons kosher salt
4 eggs
1 cup sugar
½ cup dark brown sugar
½ cup honey
½ cup coconut oil (if solid, melt in microwave)
½ cup buttermilk


Preheat oven to 350 degrees. Spray two 9”x 5” loaf pans with cooking spray and set aside. Boil carrots for approximately 10 minutes until tender. Drain and mash like mashed potatoes and set aside to cool. 

Toast the walnuts in a pan for a few minutes until lightly browned. 

In a separate bowl, whisk together flour, baking soda, nutmeg, cinnamon, ginger, and salt. In a separate bowl, whisk eggs with sugar and honey until pale yellow. Whisk in the coconut oil and buttermilk. Stir in the carrots, then combine with the flour mixture until just blended.  Fold in walnuts. 

Pour into prepared pans and bake until cake springs back for about 45-50 minutes. Let cool in pans for ten minutes and then turn out onto a rack to cool completely. 

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