Carrot Tea Loaf
A moist, flavorful carrot tea loaf with nuts and cinnamon, perfect for teatime or as a wholesome snack for those who enjoy sweet, nutty baked treats.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Spray a loaf pan with non-stick spray or line it with parchment paper.
- In a large mixing bowl, combine all-purpose flour, nonfat dry milk, coarsely chopped nuts, Sugar Twin, baking soda, cinnamon, and salt. Blend well.
- Add eggs, shredded carrots, vegetable oil, and vanilla flavoring to the dry ingredients.
- Stir until just combined; the batter will be very thick.
- Pour the batter into the prepared loaf pan, spreading evenly.
- Bake for approximately 1 hour, or until the loaf is golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven and turn the loaf out onto a rack to cool.
Tips & Substitutions
For a moister loaf, consider adding 1/2 cup of applesauce or a mashed banana to the batter. If you’re out of nonfat dry milk, you can substitute with an equal amount of regular milk, but reduce the oil slightly to account for the liquid. For a nut-free version, simply omit the chopped nuts or replace them with seeds for a different texture.
Serving Suggestions
This carrot tea loaf is delightful on its own or paired with a spread of cream cheese. For a cozy afternoon treat, serve it alongside a cup of Fresh Christmas Eggnog or your favorite tea. You can also slice it and serve it as a sweet addition to a brunch spread, complementing dishes like Karen Trelstad's Corn Bread.
Storage & Reheating
Store any leftover carrot tea loaf in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. To reheat, slice the loaf and warm it in the microwave for about 10-15 seconds or lightly toast it in a toaster oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot Tea Loaf contains roughly 453 calories, with 9g protein, 67g carbohydrates, and 19g fat. It is an excellent source of vitamin A (249% of the Daily Value), dietary fiber (53% of the Daily Value), and potassium (37% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 1331mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To balance the heaviness, consider adding a tablespoon of honey or extra liquid to the batter.
Is it possible to make this loaf vegan?
Absolutely! To make a vegan version, substitute the eggs with flaxseed meal (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) and use a plant-based oil. Additionally, you can replace the Sugar Twin with maple syrup or coconut sugar.
How can I make this loaf gluten-free?
To make a gluten-free carrot tea loaf, use a gluten-free all-purpose flour blend that contains xanthan gum. Be sure to check that all other ingredients, like baking soda and nonfat dry milk, are gluten-free as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).