Carrot Christmas loaf cake
If you love Christmas spices you'll love this carrot Christmas loaf cake. All the festive flavours you could ever want and a portion of veg too.
Ingredients
- 20 g candied orange peel chopped
- 150 g butter or dairy free spread softened
- 150 g dark muscavado sugar or coconut sugar
- 175 g carrots peeled and grated
- 2 large eggs beaten or 2 x flax eggs (see notes)
- 200 g self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon mixed spice
- 1 teaspoon ground ginger
- 100 g mixed dried fruit currants, sultanas, cranberries
- 1 tablespoon milk
Instructions
- Pre-heat the oven to 160°C(fan)/180°C/gas mark 4. Grease and line a 900g loaf tin with baking paper.
- Place the butter, sugar, carrots, eggs, flour, baking powder and mixed spice into a large mixing bowl and beat well until blended.
- Add the candied peel and dried fruit and stir in well. If necessary add the milk to loosen the batter. Spoon it into the tin.
- Bake in the oven for around an hour until a skewer inserted into the centre comes out clean. This took around an hour and ten minutes in my oven.
- Leave to cool in the tin for a few minutes then turn out and leave to cool completely on a wire rack. If making the vegan version leave to cool in the tin completely before turning out.
Notes
- To make two flax eggs you'll need 2 tablespoons ground flax seeds (linseed). Add 6 tablespoons of cold water, stir and set aside for a few minutes to thicken.
- Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 242kcalCarbohydrates: 33gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 27mgSodium: 181mgPotassium: 157mgFiber: 2gSugar: 18gVitamin A: 2928IUVitamin C: 1mgCalcium: 62mgIron: 1mg
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