Carrot loaf
This is an interesting bake. It’s a cross between cake and bread.
Perfect for breakfast or a snack it’s also a great way to introduce something new for a fussy eater.
It could be used like a bread and spread with a favourite topping, or just eaten as is.
You could also adjust the sweetness to taste.
It did not last long in my house!!
Recipe – Carrot Loaf*
1 cup flour (I used wholemeal)
4 dst sp sugar (we like low sugar, but you could increase. I used coconut sugar)
1 tsp baking powder
1/3 tsp salt
½ tsp cinnamon
½ cup grated carrot (I microwaved to soften)
½ cup water
1 ½ tbs butter (or oil)
1 tsp vanilla
1 medium egg
1/3 cup of raisins (optional but add sweetness. If not using, up the sugar)
Method
Heat oven to 175°
Add greaseproof paper to a baking dish (I also greased the inside)
Mix all the dry ingredients in a bowl
Whiz the wet ingredients together in a food processor (this will blend the carrot in)
Stir the wet ingredients into the dry until evenly mixed
Pour mixture into the baking dish
Bake for 30-40 mins until browning on top and pick comes out relatively clean
Leave to cool before removing from the tin
Serve as is or slice and add favourite spreads
*With thanks to Chocolate Covered Katie for recipe inspiration
Judith, MA Cantab (Cambridge University), MSc Psychology (first-class honours), is working on a PhD, is an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.
She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child can approach food from a place of safety and joy, not fear.
Learn more about Judith here: https://theconfidenteater.com/about/