Loaf cakes take a long time; this one bakes for about 1 hour and 10 minutes. Be sure to cover the cake at the 45 minute mark, so the top doesn’t brown too much.

Add carrots and sauté, stirring frequently for 7-10 minutes or until tender. Remove carrots from pan and cool. Once cool, chop coarsely and set aside in a bowl.

Ingredients 1 1/2cups green lentils, rinsed and strained 4 cups filtered water 1 tablespoon olive oil, plus more for pan 1/2 white onion, diced 2 celery stalks, diced 2 carrots, peeled and diced 1 ...

Carrot cake is traditionally made with oil, and you can use something neutral like canola or grapeseed. But, if you want to add a bit of savory flavor, substitute a mild olive oil, or a ...

6. Stir in the carrots and pecans and mix well. Scrape the batter into the loaf pan. Smooth the top with the back of a spoon and sprinkle the reserved pecans in a line down the center of the loaf. 7.

Sprinkle in the crushed walnuts or swap for a handful of sultanas for a fruit kick, then pour the batter into a greased loaf tin. Bake the cake at 180C/160C fan, until a skewer inserted in the ...

Remove the loaf from the oven and stand for a few minutes in the tin before transferring to a wire rack and setting aside for 15 minutes to cool slightly. Spoon the lemon glaze over the loaf ...

The loaf cake is best eaten within 2 days and is not suitable for freezing. This recipe can be found in 'Morning Bakes' by Linda Collister, published by Ryland Peters &Small, ISBN: 1900518996, 8.99.