Carrot and courgette loaf recipe

  • Serves 8
  • 20 mins to prepare and 1 hr 15 mins to cook
  • 430 calories / serving
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A delicious carrot and courgette cake loaf with walnut pieces and raisin. Spread on a little butter and enjoy with a nice cup of tea.

Preheat the oven to gas 4, 180°C, fan 160°C.

Grease and line the base of a 1kg (2lb) loaf tin with nonstick baking paper. Place the eggs, oil and sugar in a mixing bowl and whisk, then add the carrots, courgettes and vanilla essence. In another bowl, combine the remaining ingredients with a pinch of salt. Stir the dry ingredients into the wet ingredients, then pour into the tin and bake for 1 hour to 1 hour 15 minutes, or until a skewer comes out clean.

Allow to cool in the tin for 10 minutes before removing and transferring to a wire rack to cool completely. Serve sliced, spread with a little butter, if you like.

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  • Ingredients

  • 2 eggs
  • 125ml (4fl oz) vegetable oil
  • 85g (3¼oz) soft brown sugar
  • 200g (7oz) carrots, peeled and grated
  • 200g (7oz) courgettes, trimmed and grated
  • 1 tsp vanilla essence
  • 300g (10oz) plain flour
  • 2 tsp ground cinnamon
  • ½ tsp nutmeg
  • 1/2 tsp bicarbonate of soda
  • ½ tsp baking powder
  • 75g (3oz) walnut pieces
  • 150g (5oz) large raisins
  • Energy 1805kj 430kcal 22%
  • Fat 20g 28%
  • Saturates 3g 13%
  • Sugars 25g 28%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 52.6g Protein 7.5g Fibre 3.6g


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