Carrot Cake Bread

Preparation: 30mins

Cooking: 60mins

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Delicious traditional Carrot Cake with an oaty twist!

250g Quaker Oats
250ml milk of your choice
125ml vegetable oil

1teaspoon(s) vanilla
250g plain flour
150g wheat flour
100g brown sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Salt
300g shredded carrots (about 3 medium)
100g raisins
100g chopped walnuts
2 Eggs, lightly beaten

Add to basket
  1. Heat oven to 350°F. Lightly spray bottom only of (2) 8 x 4 inch loaf pans or (1) 9 x 5-inch loaf pan with cooking spray or grease lightly.
  2. Combine oats and milk in medium bowl; mix well. Let stand 10 minutes. Add eggs, oil and vanilla; mix well.
  3. In large bowl, combine flour, whole-wheat flour, sugar, baking powder, baking soda, cinnamon and salt; mix well. Stir in carrots, raisins and walnuts. Add oat mixture to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix) Pour batter into prepared pans.
  4. Bake 45 to 55 minutes (8 x 4-inch pans) or 60 to75 minutes (9 x 5-inch pan) or until wooden pick inserted in center comes out clean and crust is golden brown. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely. Store tightly wrapped.








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