Carrot Date Loaf

  • Prep Time: 10 min
  • Total Time: 1 h 10 min
  • Serves: 12

Ingredients

  • 1 3/4 cups all-purpose flour 425 mL
  • 1 cup sugar 250 mL
  • 2 tsp baking powder 10 mL
  • 1 tsp ground cinnamon 5 mL
  • 1/2 tsp salt 2 mL
  • 1/2 cup coconut oil, melted and cooled slightly 125 mL
  • 2 eggs
  • 1 tsp vanilla extract 5 mL
  • 2 cups grated carrot 500 mL
  • 1/2 cup finely chopped pitted dried dates 125 mL

Directions

  • Step 1

    Preheat oven to 350°F (180°C). In large bowl, whisk flour with sugar, baking powder, cinnamon and salt. In medium bowl, whisk oil with eggs and vanilla. Stir in grated carrot.

  • Step 2

    Stir wet ingredients into dry just until flour is moistened. Fold in dates. Scrape into greased and parchment paper-lined 5 x 9-in. (13 x 23-cm) loaf pan. Smooth top.

  • Step 3

    Bake 60 min., or until tester inserted into centre comes out clean. Set pan on rack to cool. Remove loaf from pan. Wrap and store at room temperature up to 2 days or wrap in heavy-duty foil and freeze up to 2 weeks.

Tip

To line loaf pans with parchment paper, grease all inner sides and bottom of loaf pan, then cut a strip of parchment paper just wide enough to sit flat on bottom of pan and long enough to cover the bottom and extend up two opposite sides (ends or sides of loaf pan) with approx. 2-in. (5-cm) overhang. After baking and cooling, run a knife along unlined sides to loosen loaf. Use overhang to lift out loaf.

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Nutrition Facts

  • Per serving (1 slice)
  • Calories 260
  • Protein 3 g
  • Total fat 10 g
  • Sat fat 8 g
  • Cholesterol 30 mg
  • Carbohydrates 39 g
  • Fibre 2 g
  • Sugar 23 g
  • Sodium 180 mg