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Lemon Carrot Loaf
What you will need:
  • 4 eggs
  • 250ml light brown sugar
  • 180ml Morgenster Lemon Enhanced Extra Virgin Olive Oil
  • 500ml cake flour
  • 10ml bicarbonate of soda
  • 10ml ground cinnamon
  • 5ml salt
  • 4 x 250ml grated carrots (about 3 large ones)
  • 125ml chopped pecan nuts

    ICING:
  • 125g butter
  • 500ml icing sugar
  • 10ml grated lemon rind
  • 30-40ml lemon juice

    Beat the eggs and sugar until thick and pale. Beat in the olive oil.
    Sift the flour, bicarbonate of soda, cinnamon and salt.

    How to prepare:
    Beat the eggs and sugar until thick and pale. Beat in the olive oil.
    Sift the flour, bicarbonate of soda, cinnamon and salt.
    Using a wooden spoon, stir into the egg mixture. Stir in the carrots and nuts.
    Spoon the mixture into four 14x8cm loaf tins which have been base-lined and greased.
    Bake at 180°C for 25-30 minutes or until a skewer inserted into the cake comes out clean.
    Cool in the tin for 5 minutes before turning out onto a cooling rack.

    ICING:
    Cream the butter and icing sugar until light and fluffy.
    Stir in the lemon rind and enough lemon juice to make a spreading consistency.
    Spread each loaf with some icing when cold.

    Recipe supplied by The Star, Angela Day.

    Click here to download the recipe in pdf format. 
  • Tel: +27.218521738   Fax: +27.218520835   Email: info@morgenster.co.za  
    P.O. Box 1616, Somerset West, 7129, South Africa
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