Currant Carrot Loaf 0001
  • olive or canola oil spray
  • 1 cup self-raising flour
  • 1 cup wholemeal self-raising flour
  • ⅓ cup sugar
  • ¾ cup currants
  • 3 medium carrots, grated (1½ cups)
  • 1 cup low-fat milk
  • 1 egg
  • 1 tablespoon oil
  • 1 teaspoon vanilla extract
  1. Preheat oven to 190ºC (170ºC fan forced).
  2. Lightly spray a 20cm loaf tin with oil.
  3. Sift flours into a medium sized bowl, returning the husk remaining in the sieve to the bowl. Add sugar, currants and carrot. Mix well to combine.
  4. Measure milk in a medium bowl and mix in egg, oil and vanilla.
  5. Add the wet ingredients to the dry ingredients and stir to mix.
  6. Spoon combined ingredients into the prepared tin and bake for 1 hour 10 minutes or until a knife inserted into the centre comes out clean.
  7. Cool in the tin then turn out onto wire rack.

Alternatives

  • Use other dried fruit such as sultanas, chopped dates, dried cranberries or dried apricots instead of currants.

Storage Suggestions

  • Store in an airtight container in a cool place.
  • Best eaten within 3 days of baking.
  • This cake can be frozen up to 4 months. Individually wrap slices before freezing for a healthy lunch box treat.

Equipment List

  • Loaf tin
  • 2 medium sized bowl
  • Sieve
  • Stirring spoon
  • Skewer or knife

Acknowledgements

Recipe from LiveLighter® campaign © State of Western Australia 2012 reproduced with permission.