Ingredients

The following ingredients have 10 Servings
  • Butter or oil (for the pan)
  • 2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon freshly grated nutmeg
  • 1 cup firmly packed light brown sugar
  • 3/4 cup mild vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups grated carrot
  • 1 cup walnuts (toasted and roughly chopped)
  • 1 1/4 cups chopped fresh or canned pineapple

Instruction

  • Preheat oven to 350°F (180°C). Butter or oil a 12- by 4 1/2-inch (30-by 12-cm) loaf pan. Line pan with parchment paper.
  • In a medium bowl, combine flour, baking powder, spices, and brown sugar and whisk to remove any lumps.
  • In a liquid measuring cup, whisk together oil, eggs, and vanilla, then fold the wet ingredients into the dry ingredients. Add carrot, walnuts, and pineapple and fold until combined.
  • Spoon batter into pan and smooth the top. Bake until the cake is just pulling away from the sides of the pan and a cake tester inserted into the center comes out clean, 45 to 50 minutes.
  • Allow cake to cool in the pan for about 5 minutes, then transfer it to a wire rack to finish cooling.