I’m finally getting in to the groove of lunches for Evan this year. I’m not sure why it has taken me so long this year. Maybe it was the “only one thing for snack” instructions that Evan gave me cryptically one day (I had to get the teacher to explain what that one meant) or his new found hatred for cut up veggies (except tomatoes) and Babybel cheeses (though he loves them at home). It felt there for a while that everything I sent came back home slightly worse for the wear and warm.
Thankfully he seems to be eating most of his food again (yay!) especially if I send him homemade goodies (though he swears one little boy always tries to steal them). I try to stick to goodies that look at least healthy-ish so this carrot loaf fits the bill (carrots are a vegetable so it MUST be healthy). The resulting cake is dense, sweet and delicious. As you can see from the picture, my loaf was very short. It is not the recipe’s fault…it’s mine because I used the wrong sized loaf pan. Doh. The pan listed in the recipe is the correct size.
Speaking of recipes, this is my first time making a recipe from Culinary Concoctions by Peabody though I’ve read her forever. I lust after her concoctions but I know that I will eat them if I make them so alas….mostly I don’t. However, this recipe was awesome so I’m sure I will be making more of her recipes soon. Her recipe included a maple cream cheese icing. Evan is not a huge cream cheese fan so we skipped it. I think the loaf is sweet enough without any extra frosting.
Carrot and Raisin Loaf
- Preheat oven to 350 degrees.
- Prepare a 9 inch X 5 inch loaf pan by buttering and flouring it.
- In a medium bowl, mix together flour, sugar, baking soda, baking powder, cinnamon, nutmeg and salt.
- In a small bowl whisk together oil, eggs and marmalade.
- Mix the liquid ingredients in to the dry ingredients and stir until just mixed.
- Fold in carrots and raisins.
- Pour in to prepared loaf pan.
- Bake for 40 - 50 minutes or until a toothpick inserted comes out clean.