– 1 1/4 cups all-purpose flour – 1/2 tsp sea salt fine – 3/4 tsp baking powder – 3/4 tsp baking soda – 1 tsp ground cinnamon – 1/4 tsp ground nutmeg – 1/8 tsp ground clove – 3/4 cup olive oil – 2 large eggs room temperature – 1/2 cup light brown sugar packed – 1/2 cup granulated sugar – 2 tsp vanilla extract pure – 1 1/4 cups freshly grated carrots – 1/2 cup walnuts toasted and ground – 1 cup walnuts halved
– Preheat oven to 350 degrees. Coat a 9x5 metal loaf pan with nonstick spray then line with parchment paper. – Whisk dry ingredients in a large bowl. – In a separate bowl, whisk oil and eggs with both sugars and vanilla. – Stir grated carrots and ground walnuts to wet ingredients then stir with spoon. – Add wet ingredients to dry and stir with a spoon until just barely combined. – Pour batter into pan and top with walnut halves. Bake for 45 to 50 minutes or until a tester comes out with a few moist crumbs. *Cover loaf with foil during the last 15 minutes of baking to prevent overbrowning