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.