Purple Carrot Loaf
Purple Carrot Loaf - Image 2

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.

Price range: €3.49 through €18.00

€8.00
€17.00
€17.00
€8.00
€18.00
€3.49
Categories,

Step 1
Preheat the oven to 180°C. Line the base of a 26 cm loaf tin with baking paper.

Step 2
Sift the flour, baking powder, bicarbonate of soda, salt and cinnamon into a large bowl.

Step 3
Using electric beaters or a whisk and beat the eggs and sugar until pale, thick and frothy. Slowly add the sunflower oil and continue beating for a few more minutes until smooth and well combined.

Step 4
Using a spatula or large metal spoon, mix in the carrots, then fold in the flour mixture and the nuts.

Step 5
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.

Step 6
Leave to cool before serving.

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