Sticky Carrot and Marmalade Loaf
Preparation time: 15 minutes
Cooking time: 75 minutes
Nutrition: Per serving
369 Kcals Fat
Enjoy this tangy tea bread. For a little extra richness spread with more marmalade or with a healthy low fat spread.
For the loaf
150 ml vegetable oil
175g light muscovado sugar
350g carrots, peeled and grated
1 tablespoon thick cut marmalade
1 tablespoon poppy seeds
200g self-raising flour
½ teaspoon bicarbonate of soda
1 teaspoon mixed spice
For the topping
2 tablespoons thick cut marmalade
2 tablespoons orange juice
Preheat the oven to 150C.
Grease and line a 13cm by 23cm loaf tin.
Beat the eggs with the oil and sugar, stir in the carrots, marmalade and poppy seeds.
Stir in the flour, bicarbonate of soda and mixed spice.
Mix well, pour into the tin, level the surface and bake for 75 minutes or until a skewer comes out clean.
When cooled turn out onto a wire rack.
Heat the marmalade and orange juice together.
Make holes all over the cake with a skewer and brush the mixture all over.
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