Chocolate Carrot Loaf
by Tarla Dalal
Added to 146 cookbooks
This recipe has been viewed 29288 times
You will love the rustic flavour of this honey flavoured chocolate cake, reinforced with grated carrot, nuts and raisins. The carrot helps to keep the cake moist, while chocolate makes it appeal to all! Condensed milk gives the Chocolate Carrot Loaf a very rich and intense flavour, which makes you want to reach out for another slice.
- Combine all the ingredients in a deep bowl and fold gently into a smooth batter making sure that no lumps remain.
- Pour the batter into a greased and dusted 150 mm. (6") x 87 mm. (3½ ") loaf tin, pat the tin lightly so that the batter spreads evenly.
- Bake in a pre-heated oven at 180°c (360°f) for 40 minutes.
- Cool it, loosen the edges using a knife and demould it by inverting the tin over a rack and tap gently to unmould the loaf.
- Cut into slices and serve immediately or store in an air-tight container. Use as required.
- To test if the loaf is cooked, insert a knife or a skewer into the loaf. If it is cooked, the knife will come out clean.
Nutrient values per loaf
|Vitamin A||4242.2 mcg|
|Vitamin B1||1.7 mg|
|Vitamin B2||0.9 mg|
|Vitamin B3||2.8 mg|
|Vitamin C||6.4 mg|
|Folic Acid||28.1 mcg|
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