Pear and Carrot Loaf Cake with Dried Figs

Carrot Loaf Cake

1. Preheat the oven to 350℉ (180℃). Grease a 9×5-inch loaf pan with non-stick baking spray or butter.

2. In a small bowl combine the granulated sugar with the orange zest and stir together with a fork. Set aside for about 5 minutes.

   oz granulated sugar

   tbsp fresh orange zest -

3. Whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and nutmeg together in a large bowl until combined. Set aside.

   oz all purpose flour

   tsp baking powder

   tsp baking soda

   tsp fine sea salt

   tsp ground cinnamon

   tsp ground cardamom

   tsp ground ginger

   tsp ground nutmeg

4. In a medium bowl, whisk together the oil, eggs, orange juice, orange zested granulated sugar, brown sugar, crème fraîche, and vanilla until combined. Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Don’t over mix.

   oz sunflower oil

   large eggs

   oz granulated sugar

   oz light or dark brown sugar

   oz crème fraîche

   tsp vanilla bean paste or pure vanilla extract

   tbsp fresh orange juice

5. Add in the grated carrots and pears. Fold into the batter using a spatula.

   oz grated "fresh" orange carrots

   oz grated pears

6. Then, fold in the chopped figs and walnuts. The batter will be thick but not sloppy.

   oz chopped walnuts

   oz chopped dried figs

7. Transfer the batter into the prepared loaf pan and even out with the a spatula.

8. Place the loaf pan on the middle rack of the oven and bake for 55 – 65 minutes. When baked a toothpick inserted into the center should come out clean or with only a few moist crumbs. Every oven is different and I advise checking your loaf at the 50 minute mark, then continuing to bake as needed.