8. Set the cake in the pan on a wire rack. Cool for 15 minutes. Using the parchment paper, lift the cake out of the pan. Peel off the paper. Leave the cake to cool completely before slicing.
After the first few weeks of spare, thoughtful eating in January, it feels like time for a little treat. This loaf, which is not too sweet and, after all, contains a vegetable and some whole-wheat flour, is healthy but not health food-y. Grate the carrots in a food processor or by hand on the coarse side of a grater. To give a boost to the orange flavor in the batter, rub finely grated rind into the sugar to saturate it with orange oil. Slices of the cake are grand for breakfast, a midmorning snack with a cup of tea, or a late-night nibble. Let's all agree that cake has its place on the table. It's one of life's simple pleasures.
1. Set the oven at 350 degrees. Brush a 9-by-5-inch loaf pan with a light layer of vegetable oil. Line the bottom and 2 long sides of the pan with a sheet of parchment paper cut to fit so that it comes 1 inch above the top of the pan. This will be a sling later.
2. In a small baking dish, spread the pecans. Toast them in the oven for 10 to 12 minutes, or until they have a fragrant, nutty aroma. Leave to cool. Place them in a zipper bag and seal the bag. With the side of a rolling pin, tap them gently to break them up into medium-size pieces. Set aside 2 tablespoons for the top of the loaf.
3. In a bowl, whisk the all-purpose and whole-wheat flour, baking powder, baking soda, salt, cinnamon, and cloves to blend them.
4. In a bowl large enough to hold all the ingredients, combine the sugar and orange rind. With your fingers, work the rind into the sugar until it is saturated with rind.
5. Whisk in the eggs, one at a time, then whisk in the oil. With a rubber spatula, stir in the flour mixture until evenly blended.
6. Stir in the carrots and pecans and mix well. Scrape the batter into the loaf pan. Smooth the top with the back of a spoon and sprinkle the reserved pecans in a line down the center of the loaf.
7. Transfer the cake to the oven. Bake for 70 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake is not done until the middle of the cake is firm to the touch.
8. Set the cake in the pan on a wire rack. Cool for 15 minutes. Using the parchment paper, lift the cake out of the pan. Peel off the paper. Leave the cake to cool completely before slicing.