Mr McGregor's Mini Carrot Loaves



Hello and hurrah - my final blog recipe for Easter! (Now just two more shots to do for Fairfax tomorrow and then I am DONE for a week!!!) Oh dear I just saw a lovely reader had suggested a definite 'yes' to icing these little carrot loaves with cream cheese icing, but I was already done and dusted - sorry Natasha! If you do want to drizzle them with icing, you'll find a fantastic recipe for orange cream cheese icing here. But actually, these are so moist they really don't need anything more unless you're super keen - they are so earthy and delicious, the absolute perfect thing for enjoying with a big cup of tea over Easter. I am going to be taking them over to Waiheke (fingers crossed they last that long!!!) and fully intend to sit on the deck watching the kereru (wood pigeons) swooping over the bush, while the dogs run around the grape vines and the family do their thing (possible code cracker / crossword action).

So that's it from me for a week to ten days. Take care, have a wonderful Easter, and I'll see you back here soon :)








1 medium/large carrot, peeled
2 eggs
1/2 cup neutral baking oil
finely grated zest of one spray-free orange
1 ripe banana
1 cup firmly packed brown sugar (I used Dulce sugar from Acme & Co - thanks Henry!)

Pre heat oven to 170˚C (340˚F) and line the base of eight 6cm x 9cm mini loaf tins with baking paper. Use the grating attachment of a food processor to grate the carrots, then switch blades to the regular one, scoop carrots to the side and add remaining ingredients above. Pulse until combined.

1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp mixed spice
pinch salt
1 1/4 cups wholemeal flour

Add remaining ingredients and pulse again, until just combined. Spoon into prepared mini loaf tins and  bake for 30 minutes or until the tops bounce back when gently pressed. I haven't tried this as one loaf, but suspect it would make one large loaf tin - just make sure you don't over fill it. For the large loaf tin, increase the cooking time to 40-45 minutes. Cool in the tins for 15 minutes before removing to cool on a wire tray.

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