Perfect for lunch or an afternoon snack.
Carrots are naturally sweet and are great in all kinds of baking, not just carrot cake. This is the perfect way to add vegetables into your diet as you really don’t notice that you are eating them.
This bread is best served warm from the oven. It doesn’t need anything spread on it, but some butter could be an option if you like. It would also work well as an accompaniment to a platter of cheese or deli meats.
I used my large loaf pan (27cm x 15cm / 10in x 6in) for this recipe. If you use a smaller pan then you will get a taller loaf, but you may need to increase the cooking time accordingly.
Ingredients – serves 4-6:
- 2 cups self raising flour
- 2-3 medium carrots, peeled and grated (you need about 1 and 1/2 cups of grated carrot)
- 1/2 cup (loosely packed) brown sugar
- 1 teaspoon mixed spice
- 1/4 cup pine nuts
- 1/4 cup pepitas (pumpkin seeds)
- 2 eggs, whisked
- 1/2 cup milk
- 1/2 cup vegetable oil
- Heat your oven to 180C/160C fan forced/350F.
- Spray a large loaf pan with a little cooking spray and then line with baking paper. Tip: leave the edges of the baking paper overhanging the pan a little, as this will make removing the loaf from the pan a bit easier.
- Put the flour, grated carrot, sugar, mixed spice, pine nuts, and pepitas into a large bowl and stir to mix. Ensure that you break up any lumps of carrot.
- Stir the eggs, milk and vegetable oil into the bowl with the other ingredients.
- Pour the batter into the prepared pan and use the back of a spoon to level the surface.
- Bake for about an hour or until a skewer inserted into the centre of the loaf comes out clean.
- Remove from the oven and leave the loaf to cool in the pan for 20 minutes.
- Pull the loaf out of the pan using the overhanging edges of the baking paper.
- Remove the baking paper, place the loaf on your serving platter and then cut into slices.
- Serve and enjoy!