Wholemeal Spelt Carrot Loaf Recipe From The Currabinny Cookbook
This Wholemeal Spelt Carrot Loaf with Orange Mascarpone Icing manages to be both indulgent and really healthy (well, as healthy as any cake gets!).
The recipe includes wholemeal spelt flour, which gives the loaf a moreish nuttiness.
– 75ml rapeseed oil, plus extra for greasing
– 175g carrots
– 2 medium organic eggs
– 110g soft brown sugar
– 100g wholemeal spelt flour
– 1 tsp. baking powder
– 11⁄2 tsp. bicarbonate of soda
– 50g desiccated coconut
– 1 tsp. ground cinnamon
– 1⁄2 tsp. ground nutmeg
For The Icing
– 250g mascarpone cheese
– 2 tbsp. icing sugar
– Juice of 1 orange
– A few chopped walnuts (for decoration)
– Some orange zest (for decoration – use as much as you like)
1. Preheat the oven to 190oC fan/gas 6. Grease and line a 450g loaf tin with baking parchment.
2. Peel the carrots and grate them finely. In a large bowl, whisk the eggs and brown sugar until thick and creamy. Continuing to whisk, slowly pour the oil into the egg mixture until well combined.
3. In another bowl, gently mix the flour, baking powder, bicarbonate of soda, coconut, cinnamon and nutmeg together. Add to the batter in three batches, folding in well each time, then add the grated carrots, stirring gently to combine.
4. Pour into the lined loaf tin and bake in the oven for 25 minutes.
5. Meanwhile, put the ingredients for the icing into a bowl and mix well. Use a skewer to test if the loaf is done.
6. When it comes out clean, remove the loaf from the oven and cool on a wire rack. Once cooled, use a spatula to cover the loaf with icing and sprinkle over some chopped walnuts and some orange zest if you like.
Dubliner James Kavanagh is one of Ireland’s most entertaining and most popular social media personalities. He worked in PR for a number of years and with his partner, William Murray, he started the food company Currabinny in 2013.
William Murray grew up in Currabinny on Cork Harbour where he cooked from an early age. Having completed a fine arts degree in sculpture he trained as a chef at world famous Ballymaloe Cookery School. William and James live in Dublin.