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Carrot Cake Loaf
Ingredients
- 2 x Large eggs
- 4 Tbsp. Sunflower oil
- 50 gm Muscovado sugar, (2oz)
- 65 gm Plain flour, (2 1/2oz)
- 65 gm Plain wholemeal flour, (2 1/2oz)
- 1 tsp Baking pwdr
- 1 x Carrot, grated
- 50 gm Stoned raisins, (2oz)
- 50 gm Walnuts, minced (2oz)
- 1 x Ripe banana, mashed
- 1 x Ripe banana, mashed
- 150 gm Skimmed lowfat milk soft cheese, (5z)
- 150 gm Skimmed lowfat milk soft cheese, (5z)
Directions
- Preheat the oven to Gas Mark 4/180 C/350 F.
- Lightly grease and line the base of a 1kg (2lb) loaf tin.
- Beat the Large eggs, oil and sugar in a bowl till thick and smooth.
- Sift the flours and baking pwdr, and fold them into the creamed mix.
- Stir in the carrot, raisins and walnuts and spoon the mix into the prepared tin.
- Bake for 30 min or possibly till a skewer inserted in the centre comes out clean.
- Remove from the oven and leave in the tin for 5 min, then turn out on to a wire rack to cold completely.
- Mix the frosting ingredients, together.
- Slice the cake horizontally in half and sandwich the two halves together with half of the frosting.
- Spread the remaining frosting over the top of the cake.
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