carrot chocolate chip loaf cake

notes

adapted from ny times

• yields 1 5x9” loaf
• line the bottom and short sides with a long strip of parchment paper for easy removal
• sub eggs for ¼ plain/greek yogurt per egg
• 2022-09-02: used 1 200–260ish g carrot, be sure to leave strands of carrot short

ingredients

• wet
  • ¾ cup or 180 ml of neutral/mild olive oil, plus more for greasing
  • 225 g light brown sugar
  • 2 large eggs
  • 1 tsp ground cinnamon
  • ½ tsp ground cardamom
  • 1 tsp kosher salt
• dry
  • 225 g flour
  • 2 tsp baking powder
  • ½ tsp baking soda
• 165 g peeled and grated carrots (about 3 medium carrots)
• 1 bar chocolate (113 ghirardelli)
• glaze - 1 lemon (juice and zest) - start with 4 tbsp juice, adding more until pourable - 1 cup/100 g confectioner’s sugar - 1 tbsp finely grated carrot (optional)

instructions

1. preheat oven to 350 F and grease/line loaf pan
2. mix sugar and eggs. add rest of wet
3. add dry. fold in carrots, then chocolate
4. bake about 50–60 minutes, until skewer comes out dry. cool for 10 minutes on rack, then remove to cool completely