There are many Apple Bread recipes but I would call them Apple Cake. All use too much Sugar. I first made this ‘Apple Bread’ by adding 1 Apple to my ‘Carrot Bread’, and the batter ended up too runny. I realised that Milk shouldn’t be added because enough liquid would come out from Carrot and Apple. The recipe requires 1/4 cup Sugar and it is sweet enough.

Cake Tin

Standard Loaf Tin


1 Carrot (150g) *finely grated
60g Butter *cut into small cubes
1/4 cup Caster Sugar
1/4 teaspoon Salt
1 large Granny Smith Apple *OR a cooking Apple of your choice, peeled and coarsely grated
2 Eggs
1/2 teaspoon Vanilla Extract *optional
1 cup Self-Raising Flour *OR 1 cup Plain Flour & 1 teaspoon Baking Powder
*Note: Add extra 1-2 tablespoons Flour if the batter is too soft
1 teaspoon Ground Cinnamon
1/2 cup Sultanas OR Raisins
Nuts & Seeds *optional

  1. Preheat oven to 170℃. Line a loaf tin with baking paper.
  2. Place finely grated Carrot and Butter in a heat-proof bowl, heat in the microwave for 1 minute, and mix well.
  3. Add Sugar, Salt and grated Apple. Beat in Eggs, one at a time, then add other ingredients and mix well to combine. *Note: Add extra 1-2 tablespoons Flour if the batter is too soft
  4. Pour the mixture into the prepared loaf tin and bake for 50 minutes or until cooked through. Transfer to a wire rack to cool.