Purple Carrot Loaf
We make lots of vegetable-based loaves at Cornersmith, perfect for breakfast or afternoon tea! Purple carrots work so well in this loaf, but you can interchange them with other root vegetables, such as orange carrots, beetroot, sweet potato or even pumpkin.
- 300g plain flour
- 1 heaped tsp baking powder
- 1/2 tsp bi-carbonate soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 4 free-range eggs
- 225g caster sugar
- 300ml sunflower oil
- 5 purple carrots, coarsely grated
- 150g walnuts or hazelnuts finely chopped, plus extra sliced nuts to top.
Preheat the oven to 180°C and line the base of a 26cm loaf tin with baking paper.
Sift the flour, baking powder, bi-carb soda, salt and cinnamon into a large bowl.
In another bowl, using electric beaters, beat the eggs and sugar until pale, thick and frothy. Slowly add the sunflower oil and continue beating for a few more minutes, until smooth and well combined. Using a spatula or large metal spoon, mix in the carrots, then fold in the flour mixture and the nuts.
Pour the batter into the prepared tin, scatter over the sliced nuts and bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool before serving.