Wholemeal Mandarin and Carrot Loaf Cake
Moist and tasty, this loaf cake is a wonderful treat for morning or afternoon tea or to pop in lunchboxes. The loaf can be frozen for up to 3 months.
How long will it take?
1 hour 20 minutes
What’s the serving size?
Serves 4
What do I need?
- 80 mL sunflower oil
- 3 eggs
- 3 tbsp caster sugar
- 150 mL mandarin juice
- Zest of 1 mandarin, finely grated and squeezed dry
- 150 g grated carrot, squeezed dry
- 50 g diced mandarin and patted dry
- 250 g wholemeal flour
- 50 g plain flour
- 1½ tbsp baking powder
How do I make it?
- Preheat oven to 160C. Grease a 22-centimetre loaf tin.
- Add sunflower oil, eggs, sugar to a large mixing bowl and whisk together. Whisk in mandarin juice and zest.
- Thoroughly squeeze grated carrot to remove excess moisture and add to the bowl, along with diced mandarin. Add flour and baking powder and mix to combine.
- Pour mixture into loaf tin and bake for 55 - 60 minutes or until the loaf is risen and a skewer inserted comes out clean. If the top browns too quickly, loosely cover with foil for the final 10 – 15 minutes.
- Remove from oven and set aside to cool.
