There is something super indulgent about carrot cake. I think it’s because it’s so heavy. You can feel its full of the good stuff. And, I’m not sure why, but it always seems to feel heavier after I bake it.
I never quite know whether to make it as a cake or a loaf. Same recipe. Different shape. And it makes a big difference. Especially to the kids. They are way more inclined to enjoy it if its shaped like a cake. Funny little things. Oh and if you sprinkle it with icing sugar. Well, then it’s just “the best carrot cake you’ve ever made, Mom”.
A couple things I would like to point out about this recipe:
- It doesn’t have any raisins or sultanas in it. It’s a personal taste thing. For me. They just lose their appeal when added to baked goods. I will eat them if I have to, but if I’m cooking, I don’t have to. They get all squishy, and soft … Agh. Sends shivers down my spine. So no raisins. But feel free to add 1/4 cup if you really, really want to.
- No Orange rind. Now if you have kids (which I’m assuming you do if you are reading this, you may notice that some of them don’t like too many lumps or irregular textures in their food. You can put this down to picky eating and try and force this issue, but I have found that they grow out of this in time. So instead of orange rind I add orange juice. This seems to do the trick nicely to keep the loaf moist and sweet.
- This is a seriously great versatile recipe that can be used as a cake (just bake in a round pan and top with a cream cheese icing) or as a loaf (serve in thick slices with butter) or as lunch box sized muffins (divide into 12 hole muffin tray and reduce cooking time to 12 -15 min)
- It freezes beautifully.
- And lastly, it’s so flippin’ easy. Carrot cake has a reputation of being hard work. I think it’s got something to do with the thought of grating carrots?? This takes about 30 seconds and it’s all down hill from there.
What Real Food Ingredients you need for this recipe:
Whole wheat flour
Easy real food recipe carrot and walnut loaf can be used as a cake, loaf or lunchbox muffins.
- 1 cup grated Carrots
- 1/2 cup chopped walnuts
- 1/4 cup Orange Juice
- 1 1/2 cups Whole wheat flour
- 1 1/4 teaspoon Baking powder
- 1/4 cup Maple Syrup
- 1/4 cup Butter
- 2 Eggs, slightly beaten
- 1/4 cup warm Water
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla Extract
- Preheat oven to 370F / 170C. Line a baking pan with parchment paper.
- In a large bowl: Mix Flour, baking soda, cinnamon, walnuts
- On the stove: slightly melt butter, maple syrup, orange juice, vanilla. Not too hot.
- Mix all ingredients together and stir until just combined. Add water if needed to soften mix.
- Bake 40 – 45 min until golden and springs back to the touch. Cool on wire tray and serve.
- Refrigerate or freeze.
- Cuisine: Bread