Makes 8 slices
75ml rapeseed oil, plus extra for greasing
2 medium organic eggs
110g soft brown sugar
100g wholemeal spelt flour
1 teaspoon baking powder
1½ teaspoons bicarbonate of soda
50g desiccated coconut
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg for the icing:
250g Mascarpone cheese
2 tablespoons icing sugar
juice of 1 orange a few chopped walnuts (for decoration)
some orange zest (for decoration – use as much as you like)
- Preheat the oven to 190°C fan/gas 6. Grease and line a 450g loaf tin with baking parchment.
- Peel the carrots and grate them finely. In a large bowl, whisk the eggs and brown sugar until thick and creamy. Continuing to whisk, slowly pour the oil into the egg mixture until well combined.
- In another bowl, gently mix the flour, baking powder, bicarbonate of soda, coconut, cinnamon and nutmeg together. Add to the batter in three batches, folding in well each time, then add the grated carrots, stirring gently to combine. Pour into the lined loaf tin and bake in the oven for 25 minutes.
- Meanwhile, put the ingredients for the icing into a bowl and mix well. Use a skewer to test if the loaf is done. When it comes out clean, remove the loaf from the oven and cool on a wire rack. Once cooled, use a spatula to cover the loaf with icing and sprinkle over some chopped walnuts and some orange zest if you like.
This recipe is courtesy of Currabinny Foods. For more inspiration from the Currabinny cookbook, try these two other recipes: