If you only have an 8 1/2x4 1/2" pan, there's no need to go out and get a new one. Simply hold back about 1 3/4 cups batter for later—it makes a mean waffle!
Recipe information
Yield
Makes one 9x5" loaf
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Lightly oil and flour a 9x5" loaf pan. Whisk baking powder, cinnamon, salt, and 1 1/4 cups flour in a small bowl. Toss raisins, walnuts, and remaining 1 tablespoon flour in another bowl.
Step 2
Using an electric mixer on mediumhigh speed, beat eggs and granulated sugar in a medium bowl until light and fluffy, about 4 minutes. With mixer running, gradually drizzle in 1 cup oil, then add vanilla. Fold in dry ingredients, raisin mixture, and carrots; scrape batter into prepared pan. Sprinkle with brown sugar.
Step 3
Bake cake until a tester inserted into the center comes out clean, 65–75 minutes. Let cool slightly in pan, then turn out onto a wire rack to cool completely.
Do ahead
Step 4
Bake up to 2 days ahead. Store wrapped at room temperature.
