14th January 2016 // 21 Comments

Recipe: Healthy Carrot, Pistachio and Pomegranate Loaf!

Healthy recipe for Carrot, Pistachio and Pomegranate Loaf by Juniper Cakery

It’s January and we all know what that means. Time to deal with those pounds most of us seem to have collected during December thanks to chocolate gift boxes, turkey feasts and too much champagne. We began the year on our blog with our homemade vanilla marshmallows recipe because well why not? Those first few days of the new year are cold (where we live anyway) so something sweet in a piping hot drink is well-deserved. Now, however, it’s time to get serious… or at least think about it. That’s why we concocted this tasty little loaf recipe packed with three super healthy ingredients – carrots, pistachios and pomegranates!

For a super quick look at what’s so great about the trio of healthy elements we based our recipe around…

Carrots

– Great source of antioxidants and rich in vitamin A, C, K, B8, Pantothenic Acid, Folate, Copper, Potassium and Iron!

Pistachios

– Good for weight management, hypertension, helps keep your heart healthy and can even help prevent diabetes!

Pomegranates

– Contains high levels of antioxidants that can help protect against cancer and heart disease!

Carrot, Pistachio and Pomegranate Loaf recipe

Ingredients needed…

  • 200g self-raising flour
  • 200g golden caster sugar
  • 140g butter or margarine
  • 1 1/2 teaspoons baking powder
  • 3 large eggs
  • 6 tablespoons milk (you can use normal, semi or fully skimmed milk)
  • 60g grated carrot
  • 40g roughly chopped pistachios (plus extra to decorate)
  • 1 pomegranate
  • sieved icing sugar

Super healthy Carrot, pistachio and pomegranate loaf recipe by Juniper Cakery

01:

Pre-heat your oven to 180c / 160c fan / gas mark 4 / 350f whilst coating your loaf tin with butter or even margarine. You can use cake release spray or even piece of parchment paper to line your loaf or cake pan if you wish.

02:

Take your milk, eggs, flour, butter, sugar, pistachios, baking powder and grated carrots and add them to a large mixing bowl or the bowl of a stand-up mixer. Incorporate all of these ingredients together for around 3 minutes until mixed well.

Healthy Carrot, pistachio and pomegranate loaf recipe by Juniper Cakery

03:

Spoon your loaf mix into your buttered or lined loaf tin and smooth the top over with a palette knife. You should find the mix reach a little under the top edge of your loaf tin. If you happen to be using a smaller pan make sure you don’t use all the mix and end up over filling!

Carrot, pistachio and pomegranate loaf recipe

04:

Place in the oven and bake for approximately 40-50 minutes until a lovely shade of golden brown and firm to the touch. You can also test to see if it’s ready by inserting a knife or cake tester into the centre. If it comes out clean then your loaf is done! Leave to cool down. We know that’s hard, but you have a glaze to make whilst you wait.

Tip! Using a marble pastry cooling slab is a great way to help your baking cool down faster! We even use them for photoshoots – they’re that versatile and chic too.

Deliciously healthy Carrot, pistachio and pomegranate loaf recipe by Juniper Cakery

05:

To make your pomegranate glaze all you need is sieved icing sugar and pomegranate juice. That’s it! Can you believe that the beautiful pink glaze on the loaf we made contains no food colouring? That gorgeous pink is the work of the humble pomegranate! Mix your icing sugar with a little bit of the juice at a time until you have a glaze the consistency or runny honey. It’s as easy as that.

Homemade healthy Carrot, pistachio and pomegranate loaf recipe by Juniper Cakery

06:

Once your loaf is completely cool you can carefully pour your pink pomegranate glaze over the top. This is probably one of the most fun parts… after eating it that is.

Delicious Carrot, pistachio and pomegranate loaf recipe by Juniper Cakery

07:

To make sure your glaze is nice and even use a palette knife to smooth it around the top of your freshly baked loaf. If you want your glaze to drip luxuriously down the sides (which we love) push the glaze out to the edges a little and gravity should do the rest!

Delicious and super healthy Carrot, pistachio and pomegranate loaf recipe by Juniper Cakery

08:

Add some extra texture and taste to this Carrot, Pistachio and Pomegranate Loaf recipe with a generous sprinkle of left over roughly chopped pistachios. They add a really crisp fresh green colour as well a great crunchy texture when it comes to devouring this healthy little beauty.

Tasty and healthy Carrot, pistachio and pomegranate loaf recipe by Juniper Cakery

09:

Then add a few spoonfuls of pomegranate seeds on top. They’re such an amazingly bright ruby colour. No wonder they’re often featured as edible ‘jewels’ in lots of tasty cooking recipes!

Tasty and healthy Carrot, pistachio and pomegranate loaf recipe via Juniper Cakery

Hurrah! You should be left one attractive treat that also packs in some great healthy ingredients; perfect for January when your body needs an escape from rich gravy sauces, brandy cream and greasy pigs in blankets. If you want to cut down on the sugar then leave out the pomegranate glaze, but remember still topple your loaf with tasty pistachios and pomegranates.

Tasty Carrot, pistachio and pomegranate loaf recipe by Juniper Cakery

Healthy and yummy Carrot, pistachio and pomegranate loaf recipe via Juniper Cakery

We enjoyed ours on a lovely rainy and blustery day (yes we’re those people… we love stormy weather) with cups of hot Fortnum & Mason’s Earl Grey tea, but you could up the health factor with a calming herbal Camomile tea, iced lemon water or a great big mug of hot cocoa with whipped cream (to balance the health factor or the loaf out maybe?). You could even finish half the loaf by yourself too. We don’t judge.

Beautiful and healthy Carrot, pistachio and pomegranate loaf recipe via Juniper Cakery

Amazing Carrot, pistachio and pomegranate loaf recipe by Juniper Cakery

Not surprisingly… a few hours after shooting our Carrot, Pistachio and Pomegranate Loaf recipe (as we typed, edited and Lightroom-ed our way through this post) slices were sneakily being devoured. Could we count the ingredients as part of our 5 a day?

All photographs and written content belong to and are copyright to Juniper Cakery unless otherwise stated. Do not copy. We work hard to create content for our readers to enjoy and use so please do the same for your own site, blog, social media account or publication. Copying and publishing our work without permission or claiming it as your own work may lead to legal action from us. If you wish to feature our work please do contact us for info.

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21 Comments

  • Reply Margaret Wilson 10th May 2016 at 10:50 am

    Where does the milk go?

    • Reply Juniper Cakery 10th June 2016 at 9:43 am

      Hi there Margaret. Apologies for the late reply! We’ve amended the post to state the the milk gets added in with all the other ingredients in step two. Hope this helps!

  • Reply Peggy 5th August 2016 at 2:06 pm

    Hello. DELICIOUS!! A few questions :
    1. My loaf sunk severely in the middle. ( was still delicious. How did yours not?)
    2. The SEIVED CASTOR SUGAR for the icing?is that just extra fine sugar? My glaze was not bright pink. Why? That’s what drew me to make. So beautiful.
    ***overall it turned out, was delicious but want to make again and again and perfect.
    Help please !!!!
    Peggy

    • Reply Juniper Cakery 5th August 2016 at 2:17 pm

      Hi there Peggy,

      Thanks for your comment!

      Cakes or loaves usually sink for a few different reasons. Opening your oven door before the cake has risen properly will let lots of cool air in and effect the rise. You may also need to have your oven checked as they can be off by around 20 degrees – especially home ovens (also try investing in an add-on oven thermometer that will clip or hang inside of your oven instead of relying on the over itself). Over-mixing is also a culprit for deflated loaves… too much air mixed into the batter will then disappear with the possibility of leaving a bit of a sink hole look. Mix up your ingredients so that they incorporate and keep an eye on them too.

      We’d recommend staying away from using caster sugar for the glaze. We used icing sugar and it’s be best to stick to icing/powdered/confectioner’s as it’s already finely ground down and won’t be gritty or coarse. Plus, icing sugar mixes much better to make the perfect glaze.

      Also, the brightness of the glaze depends on how much pomegranate juice you’re using. Stick to fresh from the fruit juice rather than bottled. If you still don’t find it pink enough you can also add a touch of food colouring.

      Hope this helps!

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