Waitrose and Partners
Carrot & Cheddar loaf

Carrot & Cheddar loaf

This easy bake from Honey & Co, sits somewhere between a bread and a classy breakfast option; it would also make a rather special picnic offering. Slice thickly, then spread generously with salted butter – extra cheese on top never feels wrong.

3.5 out of 5 stars(2) Rate this recipe
Vegetarian
  • Serves6
  • CourseLunch
  • Prepare25 mins
  • Cook1 hr
  • Total time1 hr 25 mins
  • Pluscooling

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Ingredients

  • 2 tbsp olive oil, plus extra for greasing
  • 150g pack baby topped carrots, trimmed
  • 1 egg, lightly beaten
  • 284ml tub buttermilk
  • 60g pumpkin seeds
  • 40g mature Cheddar, grated
  • 150g wholemeal spelt flour
  • ½ tsp bicarbonate of soda
  • 0.2 tsp baking powder
  • 20g caster sugar
  • ½ tsp fine salt
  • ½ tsp paprika

Method

  1. Preheat the oven to 180ºC, gas mark 4. Grease and line a 900g loaf tin with baking parchment. Put the trimmed carrots in a food processor and whizz to a fine grind (the texture of coarse breadcrumbs) or grate with a fine grater.

  2. In a small bowl, use a fork to whisk together the egg and buttermilk. Set aside 10g pumpkin seeds and 10g grated Cheddar, then put the ground carrots and remaining ingredients in a large mixing bowl with a few twists of freshly ground black pepper. Gradually stir in the egg mixture until just combined (don’t overwork).

  3. Spoon into the prepared tin, then sprinkle with the reserved pumpkin seeds and grated Cheddar. Bake for 50 minutes-1 hour until the top feels bouncy and the loaf has a lovely fragrance of cheese and spice. Cool in the tin for at least 20 minutes (the loaf may dip in the middle but will still taste delicious) before transferring to a wire rack to cool completely.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,184kJ/ 283kcals

Fat

14g

Saturated Fat

3.3g

Carbohydrates

26g

Sugars

10g

Fibre

4.6g

Protein

11g

Salt

1.1g

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