Carrot Cake Loaf

I love having some kind of homemade baked good at home for when I’m feeling in the mood for something sweet, satisfying and nourishing. This super moist carrot cake will definitely please every carrot cake-lovers palate. A slice of this loaf will help maintain your energy levels up and leave you feeling contented and full for at least a couple hours to come. Whether you’re in rush and unable to make breakfast or want a delicious mid-afternoon snack with a cupa, this delicious cake could be all you need.

This recipe features in-season fruits and veg, including carrots, apples and dates along with a delicate moist texture and subtle crunch from the walnuts, not to mention its delicious flavorful touch from a mixture of seasonal spices.

Ingredients

For the applesauce:

• 1 medium apple, peeled and diced

• juice 1/2 lemon

• 1tsp cinnamon

• water

• 1 medjool date, pitted

For the loaf:

• 1 cup wholemeal flour and 1/2 cup all-purpose flour

• 8g baking powder

• pinch of salt

• 1tsp cinnamon

• 1/2tsp nutmeg

• 1/2tsp ground mixed spice

• 1/4tsp ground ginger

• 1/2 cup coconut oil, melted

• 2 eggs

• 1/3 cup brown sugar

• 1tsp vanilla extract

• 3 medium-large carrots, peeled and grated

• handful of walnut halves, chopped

Method

For the applesauce:

1. Heat up a saucepan and add the apple dices and pitted and sliced date. Add water, just until they are covered

2. Bring it to a boil and add the cinnamon and lemon juice

3. Cook until the apple have completely softened and blend. Reserve to later add into the cake mixture

For the loaf:

1. Preheat the oven to 180ºC and grease a loaf tin with some coconut oil

2. In a large bowl, sift the flour and baking powder, add the salt and spices and combine all ingredients

3. In a separate bowl, whisk the eggs, brown sugar, melted coconut oil, vanilla essence and applesauce. Make sure to combine all ingredients well until reaching a homogenous mixture

4. Add wet mixture into the dry ingredients and whisk to combine. Add the grated carrot and chopped walnuts into the semi-thick batter

5. Transfer into the loaf tin and bake for 55-60 minutes or until a toothpick comes out clean. Half way through the baking you can cover the loaf with some foil to avoid from over browning the top

6. Let it cool completely before removing from the tin

7. ENJOY and mindfully experience all the sensual qualities of this seasonal cake!