Carrot cake loaf
5
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 40 min • Serves: 8 • Difficulty: Easy
Ingredients
Carrot(s)
300 g, finely grated
Egg(s)
3 medium
Brown sugar
½ cup(s), (110g)
99% fat-free, plain or natural yoghurt, unsweetened
¼ cup(s), (60g)
Orange rind
1 tsp, finely grated
Plain flour
½ cup(s), (75g)
Cornflour
1½ tbs
Baking powder
½ tsp
Cardamom
½ tsp, ground
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 a non-stick silicon 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.
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