Carrot cake loaf

Instructions

1. Preheat oven to 175°C.
2. Using hands, squeeze excess juice from carrot. Whisk eggs and sugar in a large bowl until well combined. Whisk in yoghurt until combined. Stir in carrot and rind. Sift flour, cornflour, baking powder, cardamom and pinch of salt into a medium bowl. Fold flour mixture into egg mixture until just combined.
3. Pour batter into WW Loaf Tin and bake for 40 minutes or until cake is cooked when tested with a skewer. Set aside in tin for 10 minutes before turning out onto a wire rack to cool. Serve warm or at room temperature, or store in an airtight container in the fridge when cooled.