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.
Stuck in the Kitchen
This recipe has been reproduced with permission from Sarah Tuck, from her beautifully photographed food blog, Stuck in the Kitchen. For more recipe ideas and cooking inspiration, like her Facebook page. To read a little more about her and find out how Stuck in the Kitchen began, read our story on her.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!