Online Reporter
Chef Rudo Kandiero
THIS loaf is dense, moist and naturally sweet from the carrots and dates used, making it perfect for a satisfying breakfast or a wholesome snack.
Ingredients
Two cups (250g) all-purpose flour;
One-and-a-half cups (180g) grated carrots;
One cup (150g) chopped pitted dates;
Half cup (100g) brown sugar;
• Half cup (120ml) vegetable oil (or melted butter);
Half cup (120ml) milk (or orange juice for extra flavour);
Two large eggs;
One teaspoon baking powder;
Half teaspoon baking soda;
Half teaspoon cinnamon;
Quarter teaspoon nutmeg;
Quarter teaspoon salt;
One teaspoon vanilla extract;
Half cup (60g) chopped walnuts or pecans (optional)
Method
1. Preheat your oven to 175°C (350°F). Grease and line a 9×5-inch loaf pan.
2. In a small bowl, soak the chopped dates in warm milk (or juice) for 10 minutes to soften them. In a large bowl, whisk together the oil, brown sugar and eggs until smooth. Stir in the vanilla extract.
3. Mix in the grated carrots and the date mixture.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
4. Gently fold the dry ingredients into the wet mixture just until combined. If using, fold in the nuts. Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes or until a toothpick inserted into the centre comes out clean.
5. Let the loaf cool completely before slicing and serving.
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety the HACCP WAY. She can be contacted on 0772748509.
