Moist Apple Carrot Loaf

Updated at: Thu, 17 Aug 2023 10:37:41 GMT

Step 1

Loaf pan, parchment paper, mixer, measuring utensils and cups, medium bowl, spatula vegetable peeler and box grater and food processor with grater attachment.

Step 2

TIPS AND TRICKS

Step 3

- Don't over mix, as with any cakes, over mixing causes them to become very dense.

Step 4

- Peel your apples and carrots, the skins don't make for a nice texture in cakes.

Step 5

- The next day I like to cut a slice and warm it in the Toaster oven before spreading some butter on top. Makes it a little bit crispy and warm. Yum yum.

Step 6

- Preheat your oven to 325 degrees F. - Prepare an 8×4 inch loaf pan with cooking spray, then line the bottom with parchment paper.

Step 7

- In a bowl, whisk together your dry ; flour, baking soda, baking powder, salt, cinnamon. Set aside.

Step 8

- Using your mixer, whisk the eggs until light and frothy then add your oil, sugar, vanilla, and lemon juice and beat well for one minute. Add the shredded and peeled carrots, and apples and stir together.

Step 9

- Add the dry to the wet and fold them in gently just until combined. Do not over-mix just like with zucchini or banana bread.

Step 10

- Pour the batter into the prepared pan and bake for 55-65 minutes until a toothpick inserted comes out clean. Allow to sit in the pan for 5 minutes before removing to a wore cooling rack. Allow to completely cool before wrapping or placing in a container. Best eaten immediately after cooling with some butter slathered on top.

Step 11

- Can be kept up to 4 days at room temperature in a container or wrapped.

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