Carrot Coconut Loaf

Apologies for the week long hiatus - to say this past week has been hectic would be an understatement.
But I'm back, and back with a bang! This carrot coconut loaf is hearty, wholesome, wholegrain, oat-y, moist and best of all, will make you feel good! It's chock full of carrot, raisins, oats, wholewheat flour, coconut and spices.

The spices, coconut and carrot form such an aromatic combination and this is sure to make your home smell amazing when it's baking! When baked, this loaf produces a delicious brown crust that envelopes a moist cake within. It doesn't need any frosting or glaze - it's great just as is!

It's perfect with tea, coffee, milk or just on it's own. It's worthy of being breakfast, a teatime treat or midnight snack.
3/4 cup plain flour
3/4 cup whole wheat flour
1/2 cup baby oats
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
pinch of nutmeg
1/2 cup unrefined sugar, packed
2 tsp vanilla extract
2 tbsp coconut oil
2 eggs
1/3 cup milk of choice
1/2 cup unsweetened applesauce
2 cups grated carrot
1/3 cup golden raisins
1/2 cup desiccated coconut (unsweetened)

Preheat oven to 170 C. Line a loaf baking pan with parchment paper and set aside.

In a medium bowl, sift together flours, baking soda, baking power, nutmeg, cinnamon and salt. Stir in the baby oats.

In a separate, larger bowl, beat the eggs, vanilla, coconut oil and vanilla extract until light and creamy. Add milk and applesauce and beat again.

Gently mix in the flour mixture until just combined. Fold in the carrot, raisins and coconut. Do not over mix!

Pour into prepared baking pan and bake for 50 minutes or until a toothpick inserted comes out clean.

Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!

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