Carrot Loaf Cake
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
1
- For the cake
- soft butter (for the tin)
- breadcrumbs (for the tin)
- 1 cup sugar (scant)
- 1 tsp ground cinnamon
- ⅜ cup vegetable oil
- 1 tsp Baking powder
- 1 cup all-purpose flour (scant)
- ⅔ cup hazelnut flour
- ½ cup chopped Walnut (heaped)
- 0.333 cup raisins
- 1 organic Orange (juice and zest strips)
- 2 eggs
- 12 ozs carrots (peeled, grated)
- For the topping
- 2 ½ cups powdered sugar
- ⅔ cup cream cheese
- ¼ cup soft butter
Preparation steps
1.
Heat the oven to 190°C (180°C in a fan oven), 375°F, gas 5. Butter the loaf tin and sprinkle with fine breadcrumbs.
2.
Place the sugar and cinnamon in a bowl and add the oil, baking powder, flour, nuts, raisins, orange juice, eggs and a pinch of salt. Beat all the ingredients together thoroughly.
3.
Mix in the carrots and place the dough in the loaf tin. Bake for approx. 50 minutes until done, testing with a wooden cocktail stick. Let cool in the tin.
4.
For the creamy topping, beat the icing sugar, cream cheese and soft butter until white and creamy.
5.
Remove the cake from the tin and top with the cream. Garnish with strips of orange zest.
