Carrot and Walnut Loaf

I've been missing in action here lately. Blame it on paranoia if you will. The scale has started to rotate further clockwise. I realize that I need to nip it in the bud before it would become the nightmare that it had once been. I still remember the feeling on the day when I bought my first 28 inch waisted jean. "When did this happen?" was what I remember asking myself. I always was a 24-26 inch person. It took me some time and a lot of will power to lose that weight. So, I've been  doing a few extra dance moves which always give me a happiness high. And while I battle these issues, the husband battles with the extra stress at work which has caused him to lose a lot of weight. Added woes should I say? In a house of two people, one is trying to put on some weight while the other needs to be extra cautious.

As I prefer fresh and home made goodies to store bought items, I try to make snacks for Pras to have at work. This carrot and walnut loaf idea struck me when we went to Theobroma for a hot chocolate last weekend. So, here's how I made the loaf. I adapted the recipe from one of the many sources online and I am just not sure which recipe I adapted so please forgive me. I am much grateful to all the sources of recipes out there. A multitude of devices means it is harder to track.
Carrot Cake

For the Carrot And Walnut Loaf (Makes 10-12 slices):
Preparation Time : 15 mins
Cooking Time : 1hr to 1 hr 15 mins
Ingredients :

  1. Whole wheat atta - 2 cup
  2. Baking Soda - 1 tsp
  3. Eggs - 2
  4. Grated carrot - 2/3 cup
  5. Chopped Walnuts - 1/2 cup
  6. Chopped raisins - 1/3 cup
  7. Cinnamon powder - 1 tsp
  8. Nutmeg powder - 1/2 tsp
  9. Oil - 1 cup
  10. Jaggery - 1 cup(use the dark jaggery to get the right colour)
  11. Curd - 4tbsp
  12. Milk - to get dropping consistency. May not be required
How I made the Carrot and Walnut Loaf :
  1. Sift together the atta and baking soda just so as to ensure that the soda is well spread through the mix.
  2. In as little water as possible, melt the jaggery on the stovetop. Strain to remove impurities and keep aside to cool.
  3. Preheat oven at 170 degree C
  4. Prepare a loaf tin of 10cm * 20cm by lining with baking paper or applying a coat of oil followed by a dusting of flour
  5. Lightly beat the two eggs.
  6. In a bowl, mix the carrots, walnuts, raisins, oil, nutmeg, cinnamon, eggs and jaggery.
  7. Add the atta mix. Fold it in without beating.
  8. Add in the curd and check for folding consistency of the batter.
  9. If necessary, add milk a tablespoon at a time to get the folding consistency of the batter. The batter should not fall out in lumps but smoothly fall and develop folds like the folds of a cloth.
  10. Pour into prepared loaf tin and bake for 1hr to 1hr 15 minutes until a skewer inserted comes out clean.
  11. Cool on wire rack and remove from tin when cool.  Optionally, spread a frosting of your choice.
  12. Cut into slices and store in airtight container.  
A healthy take on a cafe staple - A moist Carrot Walnut Cake

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