Carrot Walnut Bread

Warmly spiced with cinnamon and nutmeg, this moist Carrot Walnut Bread has a delicate sweetness and a satisfying crunch from toasted walnuts. It’s comforting and the perfect treat any time of the day.

INGREDIENTS:

• 2 ½ cups All-Purpose Flour
• 2 teaspoons Baking Soda
• 1 teaspoon Ground Cinnamon
• ½ teaspoon Ground Nutmeg
• ¾ cup Canola Oil
• 2 medium Eggs
• 1 cup Light Brown Sugar
• ½ cup White Sugar
• 2 ¼ cups Carrots, grated
• ½ cup Walnuts, coarsely chopped

PROCEDURE:

1. Preheat the oven to 180 degrees Celsius. 
2. In a mixing bowl, add flour, baking soda, ground nutmeg and cinnamon. Mix them until well combined. 
3. In another bowl, add the eggs, brown sugar, canola oil and white sugar. Whisk until the sugar is dissolved.  Add the grated carrots. Whisk until the juice from the carrots will come out.
4. Pour the dry ingredients into the bowl of wet ingredients. Mix it until well incorporated. Avoid overmixing the batter.
5. For the last ingredient, add the walnuts.
6. Get a loaf pan. Brush the pan lightly with oil.  Place parchment paper in the pan. This will help lift the carrot walnut bread easily when baked. 
7. Pour the batter into the load pan. Shake the pan lightly to make the batter even.
8. Bake the batter for 60-65 minutes with a temperature of 170 – 180 degrees Celsius. 
9. Within 30-35 minutes, cover the top of the bread with foil to avoid burning. 
10. Cool it down for an hour before removing it to the pan.
11. To assemble, slice it neatly and serve it in a serving dish.