Moist and Tender Carrot Cake Bread (Carrot Cake Loaf)

Instructions

1. Arrange an oven rack in the center of the oven. Preheat the oven to 350F (180C). Place the nuts on a small sheet pan and put them in the oven while the oven is preheating. Toast the nuts for about 15 minutes, or until the nuts are fragrant and starting to turn slightly darker. Chop fine when cool. Set aside. Grease a 9 inch by 5 inch (23 centimeters by 13 centimeters) loaf pan thoroughly on the all sides and bottom. Be sure to get the corners good! Line the pan with parchment paper, just one strip across the bottom and sides will act as a handle to remove the bread once baked. Clip the sides of the parchment to the pan if desired. In a medium mixing bowl, whisk the flour, corn starch, ginger, cinnamon, salt, baking powder, and baking soda. Set aside. In a large mixing bowl, whisk the brown sugar, cane sugar and oil until ingredients are combined, about 30 seconds. Add the eggs, orange zest and juice and vanilla. Whisk until the ingredients are emulsified, about 20 seconds. Add the dry ingredients to the egg/sugar mixture. Using a silicone spatula, gently mix/fold until no flour streaks remain. If using coconut oil, the batter will start to stiffen at this point because the coconut oil is cooling (solidifying). Fold in the yogurt until no white streaks remain.Working quickly, fold in the shredded carrots and nuts. If using canola oil, the batter should be thick but loose and almost pourable (pictured in the photos). For coconut oil, the batter should be stiff and thick. Transfer the cake batter to the loaf pan and using an offset spatula, smooth the batter into an even layer. If using coconut oil, spread the batter while pressing it into the pan. Tap the pan on the counter to disperse any air pockets. Remove the parchment clips if using. Bake the cake for 60-70 minutes. The loaf is ready when it's golden, a toothpick poked in the center comes out clean, the cake slightly springs back under gentle pressure at center, and the edges of the loaf are just starting to pull away from the sides of the pan. Allow cake to cool in the pan for 20 minutes on a cooling rack. Lift cake out and transfer to a cooking rack. Cool completely at room temperature before icing or covering (about 2 hours).