Carrot And Apple Loaf

Carrot And Apple Loaf

If, like me, you sometimes like to stealthily sneak extra fruit and vegetables into your diet then this loaf will be right up your street. By adding grated apple to the mixture, you not only add natural sweetness, and use less refined sugar, but it also stops the loaf from drying out over time. This loaf will last up to 3 days in a sealed container but I doubt it’ll last that long in my house!

Carrot And Apple Loaf

  • Servings: 1 x 2lb loaf
  • Difficulty: easy
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Ingredients

  • 180g wholemeal flour
  • 100g plain flour
  • 100g caster sugar
  • Pinch of salt
  • 1 teaspoon baking powder
  • 2 apples, peeled and grated
  • 3 medium carrots, peeled and grated
  • 3 medium eggs
  • 100ml sunflower oil
  • 125ml milk

carrot-and-apple-cake-2Method

Preheat your oven to 190 degrees Celsius (180 degrees fan oven). Line a 2lb loaf tin with non-stick baking paper.

In a large bowl, combine the flours, sugar, salt, baking powder, grated apples, and grated carrots. Stir well so that the dry ingredients coat the grated apples and carrots.

In a jug mix together the eggs, sunflower oil, and milk until they are combined.

Pour the wet ingredients from the jug into the large bowl of dry ingredients and stir well. The mixture will be quite wet and runny. Pour the resulting batter mixture into the lined loaf tin.

Bake in the oven for 45-55 minutes. Test to see if the loaf is cooked by inserting a skewer into the deepest part of the loaf, if it comes out clean then the loaf is cooked. If not, return to the oven for a further 10 minutes and check again. Repeat until it’s cooked through.

Allow to cool completely before slicing. I normally get about 20 slices from this loaf.

The optional icing is made from the juice of 1 lemon mixed with 100 of royal icing sugar. Pour on top of the cooled loaf and allow to set before slicing.

carrot-and-apple-cake-1 Disclosure: This recipe was originally developed for Tesco Ireland in for use in their online and print communications.

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