Carrot Cake Loaf
Ingredients
- two eggs
- soft light brown sugar 200g
- self-rising flour 175g
- sun flower oil 140 ml
- grated carrot 250g
- raisins 100g
- chopped walnuts 75g
- cinnamon powder 1 tsp.
- all spices 1/2 tsp.
- freshly ground nutmeg 1 tsp.
- bicarbonate soda 1/2 tsp.
- a pinch of salt
- cream cheese 250g
- butter 50g
- icing sugar 275g
- vanilla essence 1 tsp.
- orange flavour 2 tsp.
For the orange cream cheese icing:
Method
- Take egg, sugar and oil in a bowl and beat it properly. Stir in carrot, raisins and pecans.
- Sift in flour and bicarbonate of soda. Add cinnamon, nutmeg, mixed spices and salt.
- Fold everything in, very gently, with a rubber spatula, dun whisk or stir, otherwise too much air will get incorporated and u will get very heavy carrot cake. Instead of a fluffy one.
- Rub butter on the inside surface of the baking tray and line it with a baking parchment and pour the mixture in.
- Oven is preheated at 150 degrees for 15-20 min, it will take an hour or quarter of an hour. To check if it is done insert a skewer at the center of the cake, skewer will come out clean if it is done, otherwise pop it into oven again for 5-10 mins. After it is done let it rest for a while on a cooling rack, then serve.
- For the icing beat everything together till a smooth mixture and when cake is cool, spread it on the cake. Finely chop some walnuts and sprinkle on top.