A very moist loaf, similar to a carrot cake in flavour and texture. This loaf has a dark outer crust and will rise well.
Ingredients
| 70 g | New Zealand walnuts |
| 3 small | Carrots (Main) |
| 1 | Cooking apple, I used granny smith (Main) |
| 225 g | Caster sugar |
| ¾ cup | Sunflower oil |
| 2 | Eggs |
| 115 g | Plain flour |
| 1 tsp | Ground cinnamon |
| 1 tsp | Ground mixed spice |
| 1 tsp | Bicarbonate soda |
| 75 g | Wholemeal flour |
Directions
- Heat the oven to 180C. Grease and line a 21cm x 10cm x 6-7cm-deep loaf tin.
- Place the walnuts in a shallow baking tray and place in the oven to toast for 5-10 minutes. Keep an eye out so they don't burn. Leave to cool a little, then roughly chop.
- Peel the carrots and grate. Grate the unpeeled apple. (If the apple skin is on the tough side you may need to peel it before grating.)
- Place the sugar and oil in a bowl and beat together. Beat in the eggs one at a time and continue beating until creamy. (I used a wooden spoon, kept for sweet dishes only, to beat the mixture.)
- Fold in the grated carrot, apple and chopped walnuts. Sift together the plain flour, spices and bicarbonate of soda and fold into the egg mixture along with the wholemeal flour.
- Pour into the prepared tin and place in the oven. Bake for 1 hour until springy to the touch or insert a fine skewer into the centre of the loaf — it should come out clean.
- Remove from the oven and leave to cool in the tin. Once completely cold, store in an airtight container.