Currant and carrot loaf
Everyone has a fruit loaf they make that is buttered and served at afternoon tea – this is something a little different.
Ingredients
| 2 cups | Flour |
| 2 tsp | Baking soda |
| 2 tsp | Cinnamon |
| ½ tsp | Salt |
| 1 cup | Sugar |
| ½ cup | Currants |
| ½ cup | Shredded coconut |
| ½ cup | Walnuts, chopped |
| 1 cup | Vegetable oil |
| 1 tsp | Vanilla essence |
| 1 tsp | Lemon juice |
| 3 large | Eggs, beaten |
| 2 cups | Carrots, grated |
Directions
- Preheat the oven to 160C fan bake.
- Grease and line a large loaf pan, 25 x 15 x 8cm, with a strip of baking paper for easy removal of loaf from pan.
- Mix first five ingredients and then add the currants, coconut and walnuts.
- Mix all the remaining ingredients in another bowl and then add to dry ingredients along with carrot.
- Place in prepared pan and bake for 1 hour and 20 minutes or until a skewer comes out cleanly.
Cook's tip
Place the loaf on the second to bottom rung of the oven as it’s a long cooking time and you do not want the top colouring too much.
Wine match by Brancott Estate
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