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Carrot & Apple Loaf Cake / Muffins

This cake is so versatile. It’s fantastic to nibble in the afternoon with a cup of tea, and packs well to enjoy on a picnic. You could even pour hot custard over it for a rich warming pudding in the evening or bake it in muffin cases instead for handy individual servings (just make sure to lessen the cooking time as muffins instead of a loaf).

You can make this with just carrots if you’re not a big fan of apple (just replace the quantity of apple in the recipe with more carrot), but the apple does add a subtle moist sweetness to the end result so give it a try. I don’t usually like apple in deserts but I definitely like it in this!

Use any apples you have on hand that are perhaps slightly past their best for eating or if you’ve come across some wild crab apples all the better! I’m not sure how this counts towards your 5 a day but it’s something right? :P

 

Another great thing about this cake recipe is that it uses vegetable oil instead of butter so you can enjoy a spur of the moment baked treat and still have butter left for your morning toast if supplies are low! Olive oil and coconut oil are both delicious oils to use and have some useful added health benefits.

 

You might like this nifty folding grater to save precious space in the utensils draw:

 

Ingredients:

350g plain flour

200g light brown/golden sugar

4 eggs

130ml oil (melted coconut/vegetable)

150g grated carrots

150g grated apple

1/2 tsp bicarbonate of soda

2 tsp baking powder

1/2 tsp salt

 

Method:

1. Whisk together sugar and eggs, add oil and stir in the grated carrot and apple.

2. Combine with dry ingredients and pour into a lined and greased loaf tin or individual muffin cases. Pre heat your oven to around 180 C.

3. Bake your loaf for approx. 1 hour (far less for muffins) or until a skewer inserted into the centre comes out clean.

4. Allow to cool completely on a wire rack before slicing and drizzle with icing if liked.

(To make basic icing for drizzling simply mix a couple of tablespoons of icing sugar with water a teaspoon at a time until it's the consistency you like)

 

At The Waki Way we thoroughly encourage adaptation and creativity so if you want to change something about the recipe go for it and post the results on our Facebook page or in the comments below! 

 

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Sarah is an artist and writer with a lifetime interest in camping and survival techniques.

Living the #vanlife since before it was a hashtag and touring on two wheels with her husband Ryan, they have a wealth of camping and motorcycling knowledge to share, and know a thing or two about packing light! read more


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