Carrot Loaf Cake (1 × 1 lb Loaf Tin)

Ingredients (17)

• wholemeal flour150 g
• brown sugar150 g
• baking powder2 tsp
• cinnamon2 tsp
• nutmeg1.33 tsp
• carrots225 g
• desiccated coconut75 g
• eggs3
• vegetable oil120 ml
• wholemeal flour
• brown sugar
• baking powder
• cinnamon
• nutmeg
• mix well
• eggs
• vegetable oil

Method

1. 1

   Chopped walnuts - 50–75 g

2. 2

   Chocolate chips - 75–100 g

3. 3

   Preheat the oven to 150°C (fan 140°C).

4. 4

   Grease and line a 1 lb loaf tin with baking paper.

5. 5

   Stir in the grated carrots and desiccated coconut until evenly coated with the flour mixture.

6. 6

   Pour the wet ingredients into the dry ingredients.

7. 7

   Fold gently until just combined.

8. 8

   If using walnuts or chocolate chips, fold them in at this stage.

9. 9

   Do not overmix.

10. 10

    Spoon the batter into the prepared loaf tin and level the surface.

11. 11

    Bake for 60–70 minutes, or until:

12. 12

    the loaf is golden brown,

13. 13

    springs back lightly when touched,

14. 14

    and a skewer inserted into the centre comes out clean.

15. 15

    Leave in the tin for 10–15 minutes.

16. 16

    Transfer to a wire rack to cool completely before slicing.