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Carrot Hazelnut Loaf

This is a healthier choice than commercial carrot cake or chocolate cake but it's not low in calories.


Carrot Hazelnut Loaf
Carrot Hazelnut Loaf
olive or canola oil spray
150 g (5½ oz/1 cup) stoneground self-raising flour
½ tsp bicarbonate of soda (baking soda)
1 tsp ground cinnamon
90 g (3¼ oz/¾ cup) coarse semolina
9 g (¾ oz/⅓ cup) sucralose or 80 g (2¾ oz/⅓ cup) raw sugar (see Hints)
60 g (2¼ oz/½ cup) hazelnuts, chopped
60 g (2¼ oz/½ cup) dried-fruit medley
235 g (8½ oz/1½ cups) grated carrot
2 eggs
250 ml (9 fl oz/1 cup) buttermilk
4 tbsp olive or canola oil



  1. Preheat the oven to 170°C (325°F/Gas 3). Spray a 19.5 × 9.5 cm (7½ in × 3¾ in) loaf tin with oil, then line the base with baking paper.
  2. Sift the flour, bicarbonate of soda and cinnamon into a large bowl, then return any husks to the bowl. Stir in the semolina and sucralose or raw sugar, then stir in the hazelnuts, fruit medley and grated carrot. Make a well in the centre.
  3. Whisk together the eggs, buttermilk and oil in a bowl. Add to the flour mixture and stir until combined and smooth. Spoon into the prepared tin and smooth the surface.
  4. Bake for 50 minutes, or until a skewer inserted in the centre comes out clean. Leave in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Cut into slices to serve.



Using raw sugar instead of sucralose will increase the loaf's GI and calorie content, but the loaf will remain in the low-GI range.

Will keep refrigerated for up to 1 week and frozen for up to 1 month.

Fruit medley is a mixture of dried apple, apricots, pears and sultanas.


Main ingredient:
Carrot, Nuts
Dessert, Breakfast/Brunch


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