CARROT CAKE LOAF
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Serves: 8
Prep: 15 minutes
Cook: 45 minutes
Ingredients
100 g Oat flour
100 g Brown rice flour
100 g Natvia (1/2 cup)
100 g Walnut (1 Cup)
50 g Sultanas or rasins
2 teaspoon Cinnamon
1 teaspoon Mixed spice
1 teaspoon Ginger
1 teaspoon Bicarb soda
0.25 teaspoon Nutmeg
2 Carrots, grated
75 mls Oil
2 Eggs
100 mls Almond milk
1 teaspoon Vanilla extract
TOPPING
200 g Quark or thick coconut yogurt
3 tablespoon Natvia
Chopped pistachios
Orange zest (optional)
Method
- Preheat the oven to 180C and grease and line a loaf tin.
- Mix together the flours, Natvia, spices, walnuts, sultanas, baking powder, bicarb and grated carrots to coat everything.
- Whisk the oil, eggs, milk and vanilla then pour into the dry ingredient and fold together until well combined.
- Spoon into the prepared tin and smooth out evenly. Bake for 45 minutes until risen, golden and a skewer comes out clean. Leave to cool for 15 minutes then pop out onto a wire rack to cool completely.
- Beat together the Quark/yogurt and Natvia and keep in the fridge. Once the loaf has cooled, spread over in a generous layer then sprinkle over chopped pistachios. Slice and enjoy! P
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 24g | 10.4g | 17.2g | 1280 | 305 | 163g |
