Makes one 81⁄2 x 41⁄2 inch loaf
I’ve kept this loaf very simple. It’s perfect for a tea or coffee break or after dinner, when you want a little something sweet, but not too sweet.
- 1⁄2 cup vegetable oil
- 1 cup sugar
- 1 large egg
- 1 cup finely shredded carrot
- 1⁄2 tsp finely grated orange zest
- 11⁄2 cups all-purpose flour*
- 1 tsp ground cinnamon
- 1⁄2 tsp baking soda
- 1⁄2 tsp baking powder
- 1⁄2 tsp ground nutmeg
- 1⁄2 tsp salt
Preheat oven to 350°F and grease a loaf pan.
Whisk oil, sugar and egg to blend. Stir in grated carrot and orange zest. In a separate bowl, sift flour with cinnamon, baking soda, baking powder, nutmeg and salt. Stir flour mixture in carrot mixture and stir just until blended.
Scrape into prepared pan and bake for 55 to 60 minutes, until a tester inserted in the centre of the cake comes out clean. After cooled for 10 minutes, turn loaf out to cool completely.
*You can replace half of this measure of all-purpose flour with whole wheat flour if you wish.