Carrot Walnut Loaf (Print version)
Freshly grated carrots keep this cinnamon loaf moist, while walnuts add a little bite.
# Ingredients:
Ingredients
01 -
200 g grated carrots
02 -
200 g plain flour
03 -
140 g brown sugar
04 -
2 large eggs
05 -
100 ml neutral oil
06 -
80 g chopped walnuts
07 -
1½ tsp baking powder
08 -
½ tsp baking soda
09 -
1½ tsp cinnamon
10 -
¼ tsp salt
# Instructions:
01 -
Heat oven to 175°C / 350°F. Line a 23 × 13 cm loaf pan with baking paper. Grate carrots on the medium holes of a grater.
02 -
Whisk eggs, brown sugar and oil until smooth. Stir in grated carrots.
03 -
Mix flour, baking powder, baking soda, cinnamon and salt. Fold into the wet ingredients just until combined, then fold in walnuts.
04 -
Spread batter evenly in the pan and smooth the top.
05 -
Bake 45–55 minutes until risen and a skewer inserted in the center comes out with dry or moist crumbs rather than wet batter. Cover loosely with foil if the top browns too quickly.
06 -
Cool 10 minutes in the pan, then lift onto a rack for at least 20 minutes before slicing. The crumb should be tender with carrot shreds and walnut pieces throughout.
07 -
Store cooled loaf covered in the refrigerator for up to four days, or freeze slices for up to two months. Bring to room temperature or warm gently before serving.
# Good to know:
01 -
Includes 30 minutes resting or cooling time.