Name: Boiled carrot loaf
Cook time: 75 min
Total time: 75 min
Yield: 10
Ingredients: 1 cup grated carrot; 3/4 cup chopped raisins; 3/4 cup water; 3/4 cup caster sugar; 30 gram butter; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 3/4 cup self-raising flour; 3/4 cup plain flour; 1/2 teaspoon bicarbonate of soda; 1/2 cup chopped walnuts

Ingredients

1 cup grated carrot

3/4 cup chopped raisins

3/4 cup water

3/4 cup caster sugar

30 gram butter

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

3/4 cup self-raising flour

3/4 cup plain flour

1/2 teaspoon bicarbonate of soda

1/2 cup chopped walnuts

Method

1.Preheat oven to 160°C. Grease a 14cm x 21cm loaf pan, line base and sides with paper; grease paper well.

2.Combine carrot, raisins, water, sugar, butter, cinnamon and nutmeg in saucepan, stir constantly over heat without boiling until sugar is dissolved. Bring to the boil, reduce heat, cover, simmer 10 minutes; cool to room temperature.

3.Stir half the sifted flours and soda into cold mixture, then remaining flours and walnuts. Spread into prepared pan.

4.Bake for about 1 hour. Stand 5 minutes before turning on to wire rack to cool. Serve sliced, with butter.

You will need to grate about 1 large carrot for this recipe. Keeping time: 3 days.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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