Carrot & Ginger Nut Loaf – Gluten Free



My first week back from my 9 month tour and I’m back in my own kitchen. *Cue happy sigh*
To get back into the ‘baking swing of things’, I (finally) decided on this Carrot, Ginger and Nut Loaf – Gluten Free. Why I hear you say? Loaves. Loaves are my favourite, favourite, favourite thing to bake. I have to desperately try to not make every post a loaf post (…it might get a bit boring for some…) and ginger. Oh the wonders of ginger and it’s soothing kick of tangy heat. Heaven. So say hello to this beauty of a flavour packed loaf.

Ingredients for Carrot, Ginger and Nut Loaf – Gluten Free

  • 200g gluten free flour
  • 90g gluten free oats
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 3tsp ground ginger
  • 1tsp ground cinnamon (optional)
  • 100g fat free set yogurt (I used Total 0%)
  • 50g sunflower oil
  • 120g caster sugar
  • 30g honey/golden/maple syrup
  • 2 medium eggs
  • 50ml milk (any variety)
  • 100g grated carrot (about 2 large carrots)
  • 20g crystallised ginger (finely chopped)
  • 75-100g mixed nuts (roughly chopped)

1 loaf tin, greased/lined

preheat oven to 180oC

1) In a medium bowl mix together the flour, oats, bi carb, baking powder, ginger and cinnamon with a wooden spoon until everything evenly dispersed. Set aside.

2) In a large bowl chuck in the yogurt, oil, sugar and syrup and whisk for a few minutes, until everything has mixed well. Next pop in your eggs and whisk again.

3) Pour in the grated carrot and half the flour and fold with a wooden spoon, but do to over mix, just enough so everything has been dispersed. Then add in the remaining flour, milk, crystallised ginger and nuts (leaving a handful of nuts and a few pieces of ginger to the side) and fold again until everything is evenly dispersed and just come together.

4) Pour this mixture into you prepared baking tin. Sprinkle the remaining nuts and ginger on top of the loaf and pop on the middle shelf of the preheated oven for about 55 mins. After 20/25mins cover the top of the loaf with some foil, to prevent it from browning too much – but so it still bakes.

5) It’s done the a skewer inserted comes out clean. Leave to cool in the tin (drizzle a little syrup/honey onto it while it’s warm if desired!) and then turn out onto a wire rack to cool completely.

…and there you have it – A Carrot, Ginger and Nut Loaf (Gluten Free) – to be proud of!

To say hello to Rachel you can check out her site Baking Bright or find her on Instagram!