Carrot and walnut loaf
Easy to make tasty carrot cake
Cooking time45 minutes
Preparation time20 minutes
Servings12 portions
Ingredients
- 3/4 cups self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 cup brown sugar firmly packed
- 1 cup grated carrots
- 1/2 walnuts finely chopped
- 125 gram natural almonds
- 2 eggs lightly beaten
- 1/2 cup reduced-fat milk
- 1/2 teaspoon vanilla essence
- 200 grams Flora Buttery Spread
Nutrition Facts
| Energy (kcal) | 254 kcal |
| Energy (kJ) | 1064 kJ |
| Protein (g) | 4.9 g |
| Carbohydrate incl. fibre (g) | 19.7 g |
| Carbohydrate excl. fibre (g) | 17.8 g |
| Sugar (g) | 11.0 g |
| Fibre (g) | 1.9 g |
| Fat (g) | 18.1 g |
| Saturated fat (g) | 3.7 g |
| Unsaturated fat (g) | 14.0 g |
| Monounsaturated fat (g) | 3.6 g |
| Polyunsaturated fat (g) | 1.5 g |
| Trans fat (g) | 0.1 g |
| Cholesterol (mg) | 37 mg |
| Sodium (mg) | 216 mg |
| Salt (g) | 0.54 g |
| Vitamin A (IU) | 1813 IU |
| Vitamin C (mg) | 0.6 mg |
| Calcium (mg) | 115 mg |
| Iron (mg) | 1.10 mg |
| Potassium (mg) | 165 mg |
Instructions
- Preheat oven to 180°C and line a 13 x 23cm loaf tin with baking paper.
- Sift flour, baking powder and cinnamon into a mixing bowl. Add brown sugar, carrots, walnuts, Flora, eggs, milk and vanilla. Mix, with a wooden spoon, until well combined. Place mixture into prepared tin.
- Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Allow to cool in tin for 5 minutes before transferring to a wire cooling tray. Cool. Serve cut into slices, plain or spread with Flora.
