This simple delicious afternoon tea carrot pistachio loaf was a great success adapted from Inspired Edibles.
Afternoon Tea Carrot Loaf
1 cup spelt flour. ( I used a mix of whole wheat flour and APF )
1/2 cup chopped walnuts, or nut of your choice (I used pistachios)
1/3 cup coarse sugar (I used brown sugar)
1/4 cup pitted and chopped medjool dates. (I used dried figs too)
3 tsp baking powder
1 tsp cinnamon
1/4 tsp allspice
1 + 1/2 cups grated carrots
3 eggs. (I made the eggless version by using yogurt instead.)
1/4 cup buttermilk
4 Tbsp melted butter or olive oil (I used cooking oil)
1 Tbsp orange zest
2 tsp vanilla extract
For the crunchy topping: 1 tsp cinnamon, 1 Tbsp coarse grain sugar, a few pieces of grated carrot and scattered nuts
Directions: As per original recipe
Heat oven to 375 F.
In a large bowl, combine: spelt flour/or your choice of flour like APF , baking powder, cinnamon, allspice, walnuts, sugar, dates.
Add carrots to dry mixture, stirring to combine.
In a separate, smaller bowl, whisk together eggs, buttermilk, butter, orange zest and vanilla.
Add wet ingredients to dry, mixing only until combined.
Pour batter into a loaf pan that has been sprayed lightly with olive or canola oil.
For the crunchy topping, combine sugar and cinnamon in a pinch bowl. Sprinkle cinnamon mixture over the top of the carrot cake. Add a line of carrot shavings if desired and a few nuts here and there.
Bake carrot cake in oven (no higher than middle rack) for approximately 40 minutes. Turn oven off and allow cake to sit in the oven for another 5 minutes or so.
Remove carrot cake from oven and test readiness with a cake tester inserted in the center. Tester should come out relatively clean, without raw batter.
Allow cake to cool somewhat before slicing .