Carrot Teabread

This deliciously moist and soft bread is full of the goodness of carrots and walnuts, and makes an ideal teatime snack. The amount of sugar given in the recipe makes the bread just sweet; you may add 2 to 3 tablespoons more sugar if you wish to make it sweeter.


Makes two 9 x 5 x 3 inch (23 x 13 x 8 cm) loaves


2 cups/280g Chapathi flour

2 teaspoons baking soda

1 teaspoon cinnamon powder

¼ teaspoons salt

2 ¼ cups/280g peeled and grated carrots

½ cup/50g coarsely chopped walnuts

4 medium raw eggs, whisked and beaten lightly

1 ¼ cups/200g granulated sugar

¾ cup/175ml vegetable oil


  1. Preheat oven to 350 degrees F (180 degrees C) and place a rack in the center of the oven. Line two 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pans with baking paper.
  2. Sieve the chapathi flour, baking powder, cinnamon powder and salt in a medium bowl.
  3. Add the sugar to the beaten eggs and beat for about 5 minutes. Add the oil and beat for a minute or so.
  4. Add the egg mixture to the flour mixture and mix until just incorporated.
  5. Fold in the carrots and walnuts.
  6. Divide and transfer the mixture into the prepared pans and bake for 30-40 minutes, until a skewer inserted into the center of the loaves comes out clean.
  7. Remove the pans from the oven and place on a wire rack to cool for 10 minutes. Invert the loaves onto the wire rack. Remove the pans and baking paper.
  8. Let the loaves cool completely before serving.

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