Purple Carrot Loaf - Cornersmith
During our time in Sydney we had a few favourite places to go for breakfast or lunch. One of them was, and still is, the wonderful Cornersmith cafe in Marrickville. We love their concept of bartering fruit and veg with locals in the neighbourhood and creating a very seasonal and organic food for their cafe with that produce. We were pretty excited when we found out that they published a cookbook and got it right after it was published last time we were back in Australia. It is a beautifully made book with wonderful photographs, stories and, of course, recipes.
The Purple Carrot Loaf I had on my mind for a while as we love a good carrot cake. After we got purple carrots in our veggie box last week I decided that it was about time give it a try. I changed a few things here and there but mostly sticked with their recipe which was inspired by the one and only Rose Bakery 'Breakfast, Lunch & Tea' book (another favourite of ours).
The cake turned out beautifully moist and tasty and I have a feeling it won't last long...especially with Snello around.
- 150g spelt flour
- 150g wholemeal flour
- 1 headed teaspoon baking powder
- 1/2 teaspoon of bicarbonate of soda
- 1/2 teaspoon salt
- 4 organic eggs
- 200g raw cane sugar
- 300ml sunflower oil
- 5 purple carrots, coarsely grated
- 150g walnuts or hazelnuts, finely chopped
- 100g dark (70%) chocolate, roughly chopped
Preheat the oven (180C) and line the base of a loaf tin with baking paper.
Mix the flour, baking powder, baking soda, salt and cinnamon into a bowl. Beat the eggs and sugar until they are pale. Slowly add the sunflower oil and continue beating for a few more minutes until the mix is smooth.
Mix in the carrots, then fold in the flour mixture and finally the chopped nuts and chocolate. Pour the batter into the prepared tin, scatter over some more nuts if you like and bake for 45-50 minutes or until skewer inserted in the centre of the loaf comes out clean. Leave to cool before you serve it.