Carrot Cake Loaf

Preheat the oven to 350°F (350°F). Butter two 8.5 × 4.5 in loaf pans and line them with parchment paper.

In a large mixing bowl whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined; set aside.

In a separate bowl combine the white sugar, brown sugar, and eggs, whisking until the mixture is homogeneous.

Gradually add the vegetable oil to the sugar‑egg mixture, beating for 2–3 minutes until fully incorporated.

Fold the dry ingredient mixture into the wet mixture, mixing just until combined.

Gently fold in the grated carrots until evenly distributed.

If desired, fold in the roasted, roughly chopped walnuts.

Divide the batter evenly between the two prepared loaf pans.

Bake for 55–60 minutes, or until a skewer inserted into the center comes out clean.

Allow the loaves to cool in the pans for about two hours before removing and slicing.