Carrot and Raspberry Loaf
About the recipe
Sweet, moist, and bursting with fruity goodness 🍓
This Carrot & Raspberry Loaf blends warm spice with fresh, tangy berries.
Soft, comforting, and just a little indulgent, it’s a slice that feels both wholesome and treat-worthy!
This recipe has been kindly provided by: Jackson, E., Kanos, C., & Lambert, K. Department of Nutrition and Dietetics University of Wollongong
Nutrition Per Serving
Ingredients Serves 12
- Vegetables & Fresh Produce
- 1 cup Carrot, grated
- 1 cup Fresh or frozen raspberries
- Bakery / Other
- 1 & 1/4 cup Self raising flour
- 1 tsp Baking powder
- 1 tsp Vanilla essence
- 12 tbsp Thickened cream
- Oils, Sauces & Condiments
- 1 cup Brown sugar
- 1 tsp Cinnamon
- 3 tbsp Sunflower oil
- Meat, Poultry & Seafood
- 1 pieces Egg
Method
Step 1
Preheat oven to 180oC. Lightly grease a loaf tin.
Step 2
Put the flour, sugar, baking soda and cinnamon into a mixing bowl. Stir in the carrot and raspberries. Beat the egg, oil and vanilla essence together in a separate bowl and add to the dry ingredients. Beat until all ingredients are well combined.
Step 3
Transfer to the prepared tin and bake for about 1 to 1 and a 1/2 hour until firm to touch and cooked through.
Step 4
Serve with one tablespoon of cream.
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