Carrot Cake Loaf

Hello there!

With Easter only around the corner I wanted to do a recipe for a carrot cake loaf which is lovely to share with family on Easter Sunday. If you have any leftover dried fruit or carrots lingering in the bottom of your salad draw they are perfect to use in this recipe. Topped with cream cheese frosting, it is bound to be a family favourite this Easter. Enjoy!

The Recipe: Carrot Cake Loaf
Serves 10

For the sponge:
140ml vegetable oil
2 eggs
200g soft brown sugar
300g carrots, grated
100g sultanas
75g chopped walnuts
180g GF self raising flour
Pinch salt
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp mixed spice

For the icing:
200g cream cheese
50g butter, softened
50g icing sugar
1 orange, zested (save some for decoration)
20g chopped walnuts

Preheat an oven to 150℃/130℃ Fan/Gas Mark 2. Line a 2lb loaf tin with grease-proof paper around the sides and base.
In a large bowl, beat the eggs, oil, brown sugar, grated carrot, sultanas and chopped walnuts together. Sift in the flour, salt, bicarbonate of soda and spices. Mix until all combined and pour into the tin and level out with a spatula.
Bake for an hour or until a skewer comes out clean. Leave to cool in the tin slightly then remove and place on a cooling rack.
To make the icing, beat together the cream cheese, butter, icing sugar and some of the orange zest, saving some as decoration, until smooth. Spread over the loaf once completely cooled and top with orange zest and chopped walnuts. Slice and serve.

Carrot Cake Loaf...Ta dah!

Want more Easter Recipes? Check these out:
Hot Cross Bun Bread and Butter Pudding
Two Easter Cupcake Recipes: Carrot Cupcakes and Chocolate Nest Cupcakes


If you liked this post, visit my full blog at: 
https://littlechefbeth.blogspot.com