The Carrot Cake Loaf is a very quick easy to make recipe perfect for autumn breakfasts. The Mixture is prepared in about 15 minutes, using only a bowl, a spoon and a mixer or a grater to mince the carrots, nothing else. We can customize the Carrot Cake Loaf in a thousand different ways, I added a pinch of ground cinnamon but you can give vent to your imagination, perhaps adding ginger, pieces of dried fruit and so on. Let’s see the recipe!
Ingredients
- 3 Eggs
- 200 gr Caster Sugar
- 200 gr Plain Flour
- 100 gr Sunflower Oil
- 400 gr Minced Carrots
- 1 tsp Baking Powder
- 1/2 tsp Ground Cinnamon
Preparation
1- Preheat the oven to 325°F/180°C; Butter a 9×5-inch loaf pan or line it with parchment paper, set aside.
2- Finely mince the Carrots using a food processor or grate them by hand using a grater.
3- Put the Eggs, Sunflower Oil and Sugar in a large bowl.
4- Mix the ingredients until gelatinous but smooth by stirring with a fork or with a spoon.
5- Add the Plain Flour, Baking Powder and Ground Cinnamon, mix again until well combined.
6- Add the Grated Carrots, keep mixing until smooth and well combined.
7- Pour the mixture into the loaf pan.
8- Bake the Carrot Cake Loaf for about 45 minutes or until a skewed inserted in the middle of the cake comes out clean.