Carrot cake loaf

Instructions

1. Preheat oven to 175°C.
2. Using hands, squeeze excess juice from carrot. Whisk eggs and sugar in a large bowl until well combined. Whisk in yoghurt until combined. Stir in carrot and rind. Sift flour, cornflour, baking powder, cardamom and pinch of salt into a medium bowl. Fold flour mixture into egg mixture until just combined.
3. Pour batter into a non-stick silicon loaf tin and bake for 40 minutes or until cake is cooked when tested with a skewer. Set aside in tin for 10 minutes before turning out onto a wire rack to cool. Serve warm or at room temperature, or store in an airtight container in the fridge when cooled.