Purple Carrot Loaf
One of my pet hates is bad banana bread – the super-sweet, oily kind that never goes off. When we opened Cornersmith, we were determined to have a sweet loaf on the menu that was a good and relatively healthy breakfast option, but also worked well for afternoon tea.
This loaf recipe uses purple carrots, coarsely grated for added texture, but the recipe works just as well with regular carrot, beetroot, sweet potato, or pumpkin. Just experiment with what you have around. You can leave out the nuts and replace them with dark chocolate buttons or raisins.
Ingredients 10
300 g all-purpose flour
1 tsp baking powder, heaped
1⁄2 tsp bicarbonate of soda, baking soda
1⁄2 tsp salt
1 tsp ground cinnamon
4 eggs, free-range
225 g caster sugar
300 ml sunflower oil
5 carrot, purple, coarsely grated
150 g walnuts, finely chopped, plus extra for topping
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Method 6
Preheat the oven to 180°C. Line the base of a 26 cm loaf tin with baking paper.
Sift the , , , and into a large bowl.
Using electric beaters or a whisk and beat the and until pale, thick and frothy. Slowly add the and continue beating for a few more minutes until smooth and well combined.
Using a spatula or large metal spoon, mix in the , then fold in the flour mixture and the nuts.
Pour the batter into the prepared tin, scatter over the sliced nuts and bake for 45-50 minutes or until a skewer inserted in the centre of the loaf comes out clean.
Leave to cool before serving.
Cornersmith's tips
To store, first let it cool completely. Store in a sealed container or cake tin on the bench for 2-3 days. It will last in the refrigerator for up to 5–7 days; you may want to toast it before eating. You can also freeze it for up to 3 months by wrapping it well in foil and then a plastic bag. Defrost it in the fridge and warm each slice before serving.
