RECIPES BAKING FREEZER COOKING CAKES

Easy Carrot and Pecan Loaf

Easy Carrot and Pecan Loaf

Summary

Servings 6
Time Needed Prep
Cook
Ingredients 7
Difficulty Easy

Rating (click to rate)

3.4 based on 8 ratings.

Ingredients

  • 1 cup Carrot finely grated
  • 1.25 cups Self Raising Flour
  • 1/4 cup Pecan Nuts roughly chopped
  • 1 cup Milk
  • 1 cup Raw Sugar
  • 1 cup Dessicated Coconut
  • 1/4 cup Sultanas

Nutrition Information

Qty per
13g serve		 Qty per
100g
Energy 53.75kcalcal 421.56862745098kcalcal
Protein 0.95833333333333gg 7.516339869281gg
Fat (total) 2.2083333333333gg 17.320261437908gg
 - saturated 1.7708333333333gg 13.888888888889gg
Carbohydrate 8.0833333333333gg 63.398692810458gg
 - sugars 2.0416666666667gg 16.013071895425gg
Dietary Fibre 0.625gg 4.9019607843137gg
Sodium 78.333333333333mgmg 614.37908496732mgmg

Nutritional information does not include the following ingredients: Carrot, Milk

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Easy Carrot and Pecan Loaf is a very easy cake to whip up anytime – serve it warm with butter.

Recipe submitted by Cassy Billingsley.

Method

  1. Place all ingredients in a bowl and mix until well blended.

  2. Pour into a greased loaf tin and bake at 180 degrees for 1 hour.  That's it!

Recipe Hints and Tips:

  • Easy Carrot and Pecan Loaf freezes well.  Cool to room temperature and double wrap in plastic wrap.
  • Freeze for up to two months.
  • For icings head over to our icing section!

Tags:

Jody Allen
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Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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