Makes 6–8 slices. Recipe devised by Kate Morris and Sally Brown.
This should take about 60 mins
- 4 tablespoons vegetable oil, plus some for greasing
- 1 egg
- 60 g self-raising flour
- 60 g caster sugar
- 40 g carrot
- 30 g tinned crushed pineapple (drained)
- 20 g chopped walnuts (optional)
- You will need - workmat, scales, tablespoon, small loaf tin (500 g size), baking paper, pastry brush, 2 mixing bowls, fork, grater, wooden spoon, baking tray, oven gloves (for adult use).
- Before cooking, wash your hands and put an apron on. Weigh or measure all the ingredients. Ask a grown-up to preheat the oven, 180°C fan, 200°C, Gas Mark 5.
- Brush some oil inside the loaf tin. Line the base of the tin with some baking paper.
- Break the egg into a mixing bowl. Add the oil and whisk lightly with the fork.
- Put the flour and sugar in another bowl. Stir with the fork. This is the ‘dry’ bowl.
- Grate the carrot and put into the egg mixture. Next add the pineapple and walnuts. This is the ‘wet’ bowl.
- Pour the contents of the wet bowl into the dry bowl and mix well with the wooden spoon.
- Put the mixture into the loaf tin, place on a baking tray and ask a grown-up to put it in to bake for 25-30 minutes. Leave to cool before tipping out and serving in slices. This could be served with some carrot sticks.