It's handy to have a few loaf recipes (say a carrot loaf like this, gingerbread and banana loaf) in your culinary arsenal.
They are generally quicker and simpler than cakes to mix, and are versatile. You can serve them warm with tea or coffee, or cooled, sliced and buttered they make a good addition to school lunches.
If you are patient enough to wait for the loaf to cool, this carrot loaf is delicious iced and served like a cake.
For a five-cup loaf:
3/4 cup sugar
1/4 cup milk
1/2 cup canola oil
2 large eggs
1 tsp salt
1 1/2 cups grated raw carrot
1 1/2 cups plain flour
2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
Preheat the oven to 180 degrees Celsius. Measure the first five ingredients into a large bowl and beat with a whisk or egg beater until thoroughly blended. Mix the carrot through the beaten mixture. Sift the remaining ingredients into the bowl and mix thoroughly.
Coat the inside of a (five-cup capacity) loaf tin with non-stick spray and/or line it with a strip of baking paper. Spoon the mixture into the loaf tin, levelling off the top. Place the loaf in the preheated oven, on a rack just below middle. Bake for 30-35 minutes or until a skewer inserted into the middle comes out clean.
Remove the loaf from the oven; leave to stand for 5-10 minutes. When ready to turn out, run a knife between the loaf and the tin, then carefully unmould it. Serve warm, or allow to cool completely, then ice with cream cheese icing (below) and serve as you would a cake. Store leftovers in a plastic bag in the fridge.
Cream Cheese Icing
Beat 2 Tbsp softened butter, 1/4 cup room temperature cream cheese and 1/4 tsp vanilla essence. Gradually beat in 1 to 1 1/2 cups sifted icing sugar until icing will hold its shape.
- The Dominion Post
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