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Stone Bake’s Sweet Mini Carrot Loaves

We wanted to try something a bit different with the carrots in this month’s seasonal produce guide! Get stuck into these easy, sweet mini carrot loaves for a real treat!

Stone Bake's mini carrot loaves

 

Firstly you’ll need:

  • 1 medium/large carrot, peeled
  • 2 eggs
  • 8tbsp neutral baking oil
  • Finely grated zest of one orange
  • 1 ripe banana
  • 16tbsp firmly packed brown sugar

Fire up your wood fired oven to optimum temperature then allow to cool to a consistent baking environment around 200 degrees C. Grease the base and sides of eight 6cm x 9cm mini loaf tins with butter or margarine. Use the grating attachment of a food processor to grate the carrots, then change over blades to the regular slicer, scoop the carrots to the side and add remaining ingredients above. Pulse until combined.

 

Secondly you’ll need:

  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • A pinch of sea salt
  • 10oz wholemeal flour

Add remaining ingredients and pulse again, until just combined. Spoon into prepared mini loaf tins and bake for 30 minutes or until the tops bounce back when gently pressed. If you wanted to make one large loaf just use one large loaf tin instead of the mini one’s – just make sure you don’t over fill the large tin. For the large loaf tin, increase the cooking time to 40-45 minutes or again until the sponge bounces back when lightly pressed. Cool in the tins for 15 minutes before removing to cool on a wire tray! Then serve up warm for the yummiest eating experience.

 

  • For more information about our residential oven range and other products click here!