1 x 595 g Ina Paarman’s Carrot Cake Mix
2 extra large eggs, at room temperature
1/4 cup (60 g) butter, melted
1/2 cup (125 ml) canola oil
1/2 cup (125 ml) fresh full cream milk, warmed
3/4 cup (180 ml) coarsely grated raw carrots
1 ripe banana, mashed
1/2 cup (50 g) pecan nuts, roughly chopped
Adjust the oven rack to the middle position. Preheat the oven to 180°C. Butter and line a 28 cm x 10 cm x 10 cm deep loaf pan with baking paper.
In a mixing bowl, beat eggs and melted butter together for 30 seconds on high speed until well blended. Carry on beating while adding the oil.
Add warmed milk and beat briefly on high speed.
Add carrot and pineapple mixture. extra grated carrot and mashed banana. Beat in very briefly.
Add the flour mix and ¼ cup (60 ml) of nuts. Gently fold flour and nuts in by hand with a spatula, until combined. It is important not to overmix. Spoon into prepared loaf pan.
Sprinkle the remaining nuts over.
Place in the oven and bake for ± 1 hour.
The loaf is done when golden brown and a thin-bladed knife inserted into the middle comes out clean.
Cool in the pan for 10 minutes. Turn out, onto a cooling rack.
Serve with Citrus Cream