Mr McGregor's Mini Carrot Loaves
Photography by Sarah Tuck.
These loaves are so earthy and delicious, the absolute perfect thing for enjoying with a big cup of tea.
INGREDIENTS
1 medium/large carrot, peeled
2 eggs
½ cup neutral baking oil
finely grated zest of one spray-free orange
1 ripe banana
1 cup firmly packed brown sugar (I used Dulce sugar from Acme & Co)
½ teaspoon baking powder
½ teaspoon baking soda
1 tsp cinnamon
1 tsp mixed spice
pinch salt
1 ¼ cups wholemeal flour
8 x 6cm by 9cm mini loaf tins, bases lined with baking paper
METHOD
Preheat oven to 170˚C (340˚F). Use the grating attachment of a food processor to grate the carrots, then switch the blade to the regular one.
Scoop carrots to the side and add the eggs, oil, orange zest, banana and brown sugar. Pulse until combined.
Add the remaining ingredients and pulse again, until just combined. Spoon into prepared mini loaf tins and bake for 30 minutes or until the tops bounce back when gently pressed.
Cool in the tins for 15 minutes before removing to cool on a wire tray.
They're so moist they're lovely served as they are, but if you do want to drizzle them with icing, you'll find a fantastic recipe for Orange Cream Cheese Icing here.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!