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Honey Nut Loaf

Honey Nut Loaf recipe image
This Honey Nut Loaf is a decadent twist on traditional carrot cake, baked in loaf pan form for easy slicing. The batter is rich with shredded carrots, warm cinnamon, nutmeg, and bright orange zest, creating a deeply aromatic and moist crumb. Layers of finely chopped nuts and a simple honey-margarine glaze are folded throughout, adding texture and subtle sweetness. It is an excellent choice for brunch, afternoon tea, or a comforting dessert, and keeps well for make-ahead serving.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 3378.6
Dietary: Vegetarian
Description
This Honey Nut Loaf is a decadent twist on traditional carrot cake, baked in loaf pan form for easy slicing. The batter is rich with shredded carrots, warm cinnamon, nutmeg, and bright orange zest, creating a deeply aromatic and moist crumb. Layers of finely chopped nuts and a simple honey-margarine glaze are folded throughout, adding texture and subtle sweetness. It is an excellent choice for brunch, afternoon tea, or a comforting dessert, and keeps well for make-ahead serving.
Ingredients
  • 1/2 cup Margarine (not diet)
  • 1/2 cup Light cream
  • 1/2 cup Honey
  • 3 teaspoon Ground cinnamon
  • 2 cup Nuts, finely chopped
  • 3 1/2 cup All-purpose flour
  • 3 cup Sugar
  • 2 teaspoon Baking soda
  • 1 1/2 teaspoon Salt
  • 1 teaspoon Ground nutmeg
  • 2 cup Carrots, shredded
  • 1 tablespoon Orange peel, grated
  • 1 cup Vegetable oil
  • 3/4 cup Water
  • 4 lg Eggs
Directions
  1. 1
    Preheat oven to 350°F (175°C).
  2. 2
    Line two 9x5x3-inch loaf pans with aluminum foil, leaving an overhang for easy removal, and grease the foil lightly.
  3. 3
    In a small saucepan, combine margarine, light cream, honey, and 2 teaspoons of ground cinnamon.
  4. 4
    Bring the mixture to a boil over medium heat, then simmer for 1 minute.
  5. 5
    Stir in 1 1/2 cups of the finely chopped nuts. Remove from heat and allow the mixture to cool completely.
  6. 6
    In a large mixing bowl, whisk together flour, sugar, baking soda, salt, the remaining 1 teaspoon of cinnamon, and ground nutmeg.
  7. 7
    Add shredded carrots, grated orange peel, and the remaining 1/2 cup of finely chopped nuts to the dry ingredients and mix until evenly distributed.
  8. 8
    In a separate medium bowl, whisk together vegetable oil, water, and eggs.
  9. 9
    Pour the wet ingredients into the dry ingredients and mix gently with a spatula or wooden spoon just until the flour is moistened and no dry streaks remain. Do not overmix.
  10. 10
    Divide the batter evenly between the two prepared loaf pans, placing about 1 cup of batter into the bottom of each pan.
  11. 11
    Spoon half of the cooled nut-honey mixture over the batter in each pan.
  12. 12
    Cover the nut layer with another cup of batter in each pan, then top with the remaining nut-honey mixture.
  13. 13
    Spread the remaining batter over the top of each loaf to cover the nuts completely.
  14. 14
    Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean and the tops are cracked and feel dry to the touch.
  15. 15
    Allow loaves to cool in the pans for 15 minutes.
  16. 16
    Use the foil overhang to lift loaves out of the pans and transfer to a wire rack to cool completely.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 3378.6kcal
% Daily Value *
Total Fat 183.3g282%
Saturated Fat 33.3g167%
Cholesterol 406.0mg136%
Sodium 7838.9mg327%
Total Carbohydrate 398.9g133%
Dietary Fiber 19.4g78%
Sugars 216.3g
Protein 54.3g109%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: honey, nut loaf, carrot cake, cinnamon, orange zest, moist cake, spiced loaf, vegetarian, baking, dessert, brunch, gluten-free option, make ahead, comfort food, holiday treat
Read it online: https://www.chefs-mate.com/recipe/honey-nut-loaf/