I made this loaf cake about a week ago. It was a big hit. Well who doesn't love a good carrot cake? Everyone in my family loves it, raisins, eh… not as much. So I left the raisins out. The real beauty of it was that we enjoyed it without icing or butter. It was soft and moist and had a lovely orange flavour. The preparation was minimal; all you need is a large mixing bowl, a balloon whisk and a wooden spoon.
CARROT LOAF CAKE
1 cup brown sugar
2/3 cup light olive oil
3 large eggs, lightly beaten
1-1/2+ 1/3 cups self raising flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
grated zest of 1 large orange
3 large carrots, grated
1/3 cup raisins
• Preheat the oven to 375F.
• Line a loaf pan with parchment paper.
• Place the brown sugar, olive oil and the eggs in a large mixing bowl and whisk them together.
• Add the flour, baking soda, cinnamon and the grated nutmeg and lightly mix with a wooden spoon.
• Add the orange zest and give it a stir.
• Next, stir in the grated carrots and the raisins.
• Pour the batter into the prepared loaf pan and bake for 40-45 minutes, until it feels firm and springy when you press it in the centre.
• Let it cool before slicing.
