Julie Goodwin’s carrot loaf is a bake you’ll want to keep on hand all week. Sweetened with honey and dates, and given a lovely walnut crunch, this carrot cake is just as good on the go as it is savoured with a cup of tea.
“I’ve long been a fan of cake that is referred to as bread, or a loaf; also cake that has vegetables in it. It all helps to shoehorn cake into your eating plan. This is the best of all worlds – give it a go!” – Julie Goodwin
Looking for more of Julie Goodwin’s baking recipes?
Ingredients
Method
Preheat the oven to 160°C fan-forced. Grease a 10cm x 20cm loaf pan and line the base and sides with baking paper, allowing around 2cm overhang at the top of the pan.
In a large bowl, combine the flour, cinnamon and salt and mix well. Stir in the carrot, walnuts and dates.
In a separate bowl, combine the brown sugar, oil, ½ cup honey, eggs and vanilla. Pour the wet ingredients into the dry and stir until just combined.
Pour the batter into the prepared pan and decorate with extra walnuts. Bake for 1 hour 20 minutes or until dark golden and cooked through; cover loaf loosely with foil if overbrowning. The loaf is cooked when a skewer inserted into the centre comes out clean (test with a skewer in the centre through an unbroken surface).
Microwave the remaining ¼ cup honey in a microwave-safe jug for 20 seconds or until runny. Pierce the loaf every 3cm or so with a skewer and carefully pour the honey over the surface while it is still hot.
Allow the loaf to cool, and the honey to soak in, for 10-15 minutes before lifting it out of the pan and placing on a wire rack to cool completely.
What to serve with carrot and date cake
This cake is beautiful as is, but you can also serve slices warm, slathered with butter and drizzled with extra honey.
