Apple Carrot Loaf

Sweet moist lightly spiced apple and carrot loaf cake is the perfect thing to make when you might have a few of those apples that have gone slightly soft on the skin and oh I hate a soft apple. I like my apples to have a nice crunchy bite, so once they go soft that’s it time for a crumble or cake!


As I had agreed to bake for a work charity cake stall, I thought Id used these slightly soft apples to good use and make a lightly spiced apple and carrot loaf. A good sweet loaf are perfect for a cake stall as they hold well, can slice them up and tend to go down well too!


There is something about apple, carrot and cinnamon that just works beautifully together, whether it’s an apple pie, carrot cake or just a crumble the spices just work. Although it does remind me of winter, comfort food!

Now I suppose you call the this an apple carrot bread and maybe even have a few slices for breakfast, as with the carrot and apples you could even pass it as part of your 5 a day. 


This apple and carrot load is soft, tender, ultra moist, dense enough to be satisfying, but still light so you feel it’s not too naughty. The cinnamon and ginger really add so much wonderful, rich, depth of flavour to the apple and carrot. 


The beauty of this type of loaf is that you do not need any butter, yet the load is still super moist. This is a very carrot cake inspired recipe, and I always love the slight flecks of orange that peep through the loaf when you slice it.


450ml Oil 
200g Caster Sugar
250g Light Brown Sugar
5 Eggs
200g Grated Carrots
300g Grated Apple
1 Tsp Baking Soda
1 Tsp Baking Powder
Pinch of salt
1/2 Tsp Ginger
1 Tsp Vanilla
1 Tsp Cinnamon
450g Plain Flour



Mix together the oil, caster sugar and brown sugar. 


Add in the eggs and beat on medium speed.


Add in the grated carrots, peeled and grated apple, cinnamon, ginger, vanilla, baking soda and baking soda to mix for a further minute.


Add in the flour to the cake mixture.


This is a liquidity mixture, give it a final mix making sure the flour is incorporated in. 


Divide the mixture into 2 greased or lined loaf tins and bake in the oven at 170c for about 1 hour to 1 hour 15 minutes.


Ensure the loaves are golden brown and baked through checking with a cake tester or skewer coming out clean after inserting into the loaf. 


Once cooled, slice the loaf and enjoy.

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