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Photo of Carrot cake loaf by WW

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.

Notes

TIPS: Swap cardamom for mixed spice.