Easter is a funny time of year. It’s the start of Spring, so our tests usually start to move over to the light, bright flavours of the season….However….Easter means Chocolate in most homes.
Its the time of year, for those who observe the Lent tradition, to go a bit crazy and celebrate the end of a long 40 days, that has seemed like 40 years! To be honest, I didn’t go down the Lent Route this year….but I did give up bread and yeast in the new year, so I feel that this evens the world out!!
Anyway…..this year I wanted to share a seasonally appropriate recipe that is chocolate free, but beautifully decadent and perfect for any Easter gatherings you might have.
This treat is great all year round, but, I challenge anyone to not associate Carrots with Easter…..just a little!
Right…..let’s get into the kitchen before Good Friday has gone!
Today you are going to need:
200g Light Brown Sugar, 200ml Sunflower Oil, 200g Plain Flour, 1/2 tsp Bicarbonate of Soda, 1/2 tsp Baking Powder, 1 tsp Cinnamon, A Pinch of Salt, 200g Grated Carrot, 50g Chopped Walnuts
Large Mixing Bowl, Rubber Spatula and a Large Loaf Tin
First things first…..as always, pop your oven onto full blast to pre-heat. This guarantees that you oven will be hot enough when you put your cake in, and gives you a great rise.
In your large bowl mix together your eggs, oil and sugar. This will make a really wet gooey mixture.
Next, sift your flour, cinnamon, baking powder, bicarb, and salt into your wet mixture and mix well. I like to mix this in twice. So you mix it, let it rest for a moment, and then mix again. This stops any flour lumps forming or any little bits getting missed.
Add your grated carrot, chopped walnuts to the mix and mix well.
Now your batter is all ready to add to your lined loaf pan. For you lucky people with a silicon pan, please do not forget to pop it on a tray before you put it in the oven. It will spill and go everywhere!
Drop your oven down to 180 degrees and bake your loaf for 30 minutes.
At this point, its time to check your cake. It should have a nice crust, and be bouncy to the touch. If your cake is still wet, pop it back in the oven for a further 10 minutes.
Now its time to enjoy!!
This amazing loaf will last about 4-5 days in an air tight container.I personally love this cake for breakfast with some yoghurt and honey, just as a little treat. The yoghurt is great to soften the cake slightly when it is coming to the end of its life.
So….I hope you all enjoyed my Carrot and Walnut Loaf Recipe. Its a nice little break from the chocolate over the East Break!
I will see you all back here tomorrow for Monthly Favourites xXx
Have a wonderful Good Friday xXx