Sticky Carrot and Marmalade Loaf

Ingredients

For the loaf 

150 ml vegetable oil  

2 eggs 

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

 

Preparation time: 15 minutes
Cooking time: 75 minutes

Serves: 9

Nutrition: Per serving
Energy
369 Kcals
Fat
19g
Saturates
2.5g
Sugars
28g
Salt
0.5g

Enjoy this tangy tea bread.  For a little extra richness spread with more marmalade or with a healthy low fat spread. 

Ingredients

For the loaf 

150 ml vegetable oil  

2 eggs 

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

Method

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.

Get all the latest news and recipes, sign up for our e-newsletter

Find out more