A delightful and moist carrot walnut loaf with a hint of tropical sweetness.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even baking.
Grease and flour a 9x5 inch loaf pan.
Use parchment paper for easier removal of the loaf.
In a large mixing bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Sift the dry ingredients for a smoother batter.
In another bowl, whisk together the brown sugar, eggs, and vegetable oil until well combined.
Ensure the sugar is fully dissolved for a consistent texture.
Add the grated carrots, crushed pineapple, chopped walnuts, and raisins to the wet mixture.
Drain the pineapple slightly to avoid excess moisture.
Gradually fold the dry ingredients into the wet mixture until just combined.
Avoid overmixing to keep the loaf tender.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at 50 minutes to avoid overbaking.
Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Slice and serve your delicious carrot walnut loaf.
Serve with a dollop of cream cheese or butter for extra indulgence.
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