Prep: 30 mins
Cook: 75 mins
8
Carrot and Sultana Loaf
Treat yourself to a moist and flavorful carrot and sultana loaf. Packed with grated carrots and plump sultanas, this loaf is gently spiced and perfect for breakfast or as a snack. Enjoy a slice with a cup of tea or coffee for a delightful treat any time of day.
Rice bran or canola spray oil, for greasing
2 medium (about 400g) carrots, coarsely grated
2 cups plain flour
1 tsp bicarbonate of soda
2 tsp baking powder
1 tsp ground cinnamon
Pinch salt
3⁄4 cup raw sugar
1⁄4 cup desiccated coconut
1⁄2 cup sultanas
3 eggs (at room temperature), lightly whisked
1⁄2 cup rice bran oil or vegetable oil
450g can unsweetened crushed pineapple, well drained
Finely shredded lemon rind, to serve
STEP 1 Preheat oven to 180°C/160°C fan-forced. Lightly spray a loaf pan (base 21cm long x 11cm wide x 7cm deep) with oil and line with baking paper.
STEP 2 Place grated carrots into a large bowl. Sift over flour, soda, baking powder, cinnamon and salt. Stir in sugar, coconut and sultanas.
STEP 3 Combine eggs, oil and pineapple in a bowl. Mix well. Pour egg mixture into dry ingredients. Using a large metal spoon, gently fold to combine. Pour mixture into prepared pan and smooth top. Bake for 1 hour 10 minutes to 1 hour 15 minutes until golden and cooked through when tested with a skewer. Cool in pan for 15 minutes, then transfer to a wire rack to completely cool.
STEP 4 To make cream cheese frosting, using electric hand beaters, beat ingredients in a bowl until light and fluffy. Spread over cooled cake, decorate with lemon rind and serve.
Nutritional Facts
Carrots: Rich in beta carotene (vitamin A), fiber, and antioxidants.
Sultanas: Provide natural sugars, fiber, and antioxidants.
Wholemeal flour: Source of fiber and complex carbohydrates.
Tips and Tricks
Select sweet, firm carrots and plump sultanas for a moist loaf. Substitute sultanas with raisins or dried cranberries for a similar sweetness.
