Carrot and Walnut Loaf

Last night I had the unenviable task of going through the fridge and throwing out things past their best (glamorous, right?) and came across a few sad-looking carrots from last week’s veg bag. Loathed as I am to throw away anything, I decided to turn these into today’s breakfast by baking up a quick carrot and walnut loaf.

Carrot and Walnut Loaf

2 eggs
225g caster sugar
180ml sunflower oil
185g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
¾ tsp salt
1 tsp ground cinnamon
2 large carrots, coarsley grated
60g walnuts, chopped

Preheat the oven to 175ºc and spray a medium loaf pan with cake release spray (I use Dr. Oetker’s.)  In a large bowl, mix together the eggs, sugar and sunflower oil until smooth. Add to this the flour, baking powder, bicarbonate of soda, salt and cinnamon.  Fold together until just combined, do not overmix.

Fold in two grated large carrots and the chopped walnuts. Scrape the batter into the loaf tin and bake for 45-50 minutes until risen and a skewer inserted into the middle of the cake comes out clean.  Leave to cool in the tin for 10 minutes and then transfer to a wire rack. Serve in slices with a splodge of Greek yoghurt.


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