Currant and carrot loaf
Publication: NZ Woman's Weekly
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.
http://www.bite.co.nz/recipe/249/Currant-and-carrot-loaf/
Comments
Bite_team
added 580 days agoWhile there are lots of substitutions for eggs in baking, this recipe was tested using them so, we are sorry, we can't readily answer your query here. We would be very interested to hear how it goes if you do experiment yourself or perhaps someone else has made this without eggs?
sarbulla
added 635 days agoCan this be made without eggs?
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