This Condensed Milk Carrot loaf is filled with cranberries, seeds and nuts. Served with a spread of butter, it makes a great breakfast or snack.

I am absolutely loving this carrot loaf full of crunchy seeds and tangy dried cranberries. Sliced and served with a slather of butter, it does make an amazing breakfast. It has more of a bread like texture and even with an added tin of condensed milk, it is not sweet at all.

Serve as a dessert or breakfast

As a dessert:

You are probably thinking, that the condensed milk creates an overly sweet loaf, but I can promise that is not. In fact, I drizzled this loaf with a light glacé to add a bit of sweetness, making it perfect as a tea time treat or dessert.

As a breakfast:

Top and fill with an assortment of seeds, like sunflower, pumpkin and linseed before baking, and serve with a spread of butter for breakfast.

Tips for the perfect bake

• This recipe uses buttermilk to create a soft textured bake. It is an important ingredient and should not be left out of the recipe. If you do not have buttermilk, then just substitute it by adding 1 tablespoon ( 15 ml)  lemon juice or vinegar to ½ cup (125ml) milk.
• Avoid overmixing the batter, as overmixing will create a chewy dry texture when baked.
• Bake until just done. A skewer inserted into the loaf should come out clean. Over baking will also result in a dry texture when baked.

Making the condensed milk carrot loaf

This is a really easy recipe which requires no special equipment.

Grease and line a 9 x 5 x 3-inch loaf pan / 23 x 13 x 6 cm with parchment / baking paper. Leave the paper to hang over the sides. This will make it easier to remove the loaf once it has baked.

In a large bowl, combine the buttermilk, oil, vanilla extract, vinegar and condensed milk.

In another bowl, sift the flour, baking powder, baking soda ( bicarbonate of soda) powdered cinnamon.

Fold the flour mixture into the buttermilk mixture just until combined.

Add in the grated carrot. At this step, go ahead and add in any, nuts, seeds, raisins or cranberries you prefer.

Mix until just combined, but avoid overmixing.

Transfer the batter to a greased and lined loaf tin.

Bake in a preheated oven of 350°F / 180°C for 35 to 40 minutes or until a skewer inserted comes out clean.

Remove from the oven and leave the loaf in the pan for 10 minutes before removing and transferring to a wire rack.

If you like this recipe, be sure to check out my other amazing loaf recipes

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Condensed Milk Carrot Loaf

This Condensed Milk Carrot Loaf is filled with cranberries, seeds and nuts. Served with a spread of butter, it makes a great breakfast or snack.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Servings 1 Loaf

Ingredients

  

1x2x3x

• 1 can / 397g sweetened condensed milk
• ½ cup / 125ml buttermilk SEE NOTE 1 for substitution
• ¼ cup / 60ml oil
• 2 teaspoons vanilla extract
• 1 teaspoon vinegar
• 2 cups / 240g all purpose / cake flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon powder
• 1 ½ cup / 75g grated carrot
• ½ cup mixed seeds, nuts and cranberries or raisins ( optional)

Instructions

 

• Grease and line a 9 x 5 x 3-inch loaf pan / 23 x 13 x 6 cm with parchment / baking paper. Leave the paper to hang over the sides. This will make it easier to remove the loaf once it has baked.
• In a large bowl, combine the buttermilk, oil, vanilla extract, vinegar and condensed milk.
• In another bowl, Sift the flour, baking powder, baking soda ( bicarbonate of soda ) powdered cinnamon.
• Fold the flour mixture into the buttermilk mixture just until combined.
• Add in the grated carrot.
• At this step, go ahead and add in any, nuts, seeds, raisins or cranberries you prefer. SEE NOTE 2
• Mix until just combined, but avoid overmixing. SEE NOTE 3
• Transfer the batter to a greased and lined loaf tin.
• Bake in a preheated oven of 350°F / 180°C for 35 to 40 minutes or until a skewer inserted comes out clean.
• Remove from the oven and leave the loaf in the pan for 10 minutes before removing and transferring to a wire rack.

Notes

1. If you do not have buttermilk, then just substitute it by adding 1 tablespoon ( 15 ml) lemon juice or vinegar to ½ cup (125ml) milk.
2.Top and fill with an assortment of seeds, like sunflower, pumpkin and linseed before baking, and serve with a spread of butter for breakfast. It really does make the most amazing breakfast.
3.Avoid overmixing the batter, as overmixing will create a chewy dry texture when baked.

*Nutrition Disclaimer

Tried this recipe? Let me know how it was in the comments below