Department of Health & Human Services Premiers Active April
Olive Oil Carrot and Apple Bread
Need a sweet treat but also want to increase your veg intake? Look no further with this tasty Olive Oil Carrot Cake recipe. The use of extra virgin olive oil gives this cake an extra level of flavour depth and is also a source of healthy fat.
1 cup plain flour
1 cup wholemeal plain flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon freshly grated nutmeg
½ teaspoon ground ginger
¾ cup brown sugar
1½ cups grated carrot
1 granny smith apple, grated
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup extra virgin olive oil
2 tablespoons flaked almonds
Preheat oven to 180 degrees Celsius. Spray a loaf tin with extra virgin olive oil spray.
In a small bowl, combine the flours, baking powder and soda and spices.
In a large bowl, beat eggs and sugar on low speed. Add grated carrot, apple, lemon zest, and vanilla. Fold in half the flour, all of the olive oil, and then the remaining flour. Mix just until everything is well combined.
Spoon mixture into prepared loaf tin and sprinkle flaked almonds on top. Bake for 45 minutes or until a toothpick inserted in the centre comes out with just a few crumbs attached.
Rest loaf in the tin for 15 minutes, then flip out onto a rack to cool completely before serving.
Recipe supplied by Nutrition Australia Vic Division.