• Carrot Cake Loaf

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    • 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)


    1. Preheat the oven to Gas Mark 4/180 C/350 F.
    2. Lightly grease and line the base of a 1kg (2lb) loaf tin.
    3. Beat the Large eggs, oil and sugar in a bowl till thick and smooth.
    4. Sift the flours and baking pwdr, and fold them into the creamed mix.
    5. Stir in the carrot, raisins and walnuts and spoon the mix into the prepared tin.
    6. Bake for 30 min or possibly till a skewer inserted in the centre comes out clean.
    7. Remove from the oven and leave in the tin for 5 min, then turn out on to a wire rack to cold completely.
    8. Mix the frosting ingredients, together.
    9. Slice the cake horizontally in half and sandwich the two halves together with half of the frosting.
    10. Spread the remaining frosting over the top of the cake.

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