Carrot and Orange Tea Bread
A lovely recipe, perfect for slicing and you can spread it with a little butter too, if you like! Hey ho. Not sure where the recipe came from, but it has been in my clippings folder for decades, although as per I have altered it, as you do! Grating carrot is a pain in the neck, I know, but this recipe is worth it.
You will need a 2lb loaf tin, well buttered and place a long strip of parchment across the tin to help you lift it out.
Pre heat your fan oven to 150C
9 oz plain flour
2 level teaspoonful cinnamon
3 teaspoonfuls baking powder
6 oz grated carrot
6 oz softened butter
6 oz caster sugar
the grated zest of a large orange
3 large eggs
3 oz finely chopped walnuts
a little milk or orange juice
In a medium bowl, place the flour, spice and BP. Stir in the carrot and set aside for a mo.
Cream the butter, zest and sugar until pale and fluffy, then beat in the eggs, one at a time. Fold in the remaining ingredients, along with a little milk and/or orange juice until you have a soft dropping consistency, then tip into your prepared tin.
Bake for about 1 hour 10 mins. Leave in the tin to firm up for a short while them cool on a rack. Enjoy! Will happily keep for a few days, beautifully moist and freezes well.