Carrot Loaf Cake

I had some leftover carrots that were about to go bad.  I wanted to use them up, so I found this recipe in my May issue of Bon Appetit magazine.  It was super fast to make and really good.  I've copied the recipe below, but it can also be found here.  I had some last night and for breakfast this morning!

Photo By: Jason Hedlund

Ingredients:
1 cup vegetable oil
1¼ cups plus 1 tablespoon all-purpose flour
1½ teaspoons baking powder
1½ teaspoons ground cinnamon
½ teaspoon kosher salt
½ cup golden raisins (we used normal raisins, the golden ones are mainly for looks)
½ cup walnuts, coarsely chopped (we left these out)
3 large eggs
1 cup granulated sugar
2 teaspoons vanilla extract
8 ounces carrots, coarsely grated (about 2 cups)
2 teaspoons light brown sugar

Directions:
(1) Preheat oven to 350°. Lightly oil and flour a 9x5" loaf pan (important because this loaf tends to stick). Whisk baking powder, cinnamon, salt, and 1 ¼ cups flour in a small bowl. Toss raisins, walnuts, and remaining 1 Tbsp. flour in another bowl.
(2) Using an electric mixer on medium-high 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.
(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.  Enjoy!

Do Ahead: Bake up to 2 days ahead. Store wrapped at room temperature.