Carrot Loaf
INGREDIENTS
- Loaf:
- 200g White Sugar
- 140g Vegetable Oil
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 125g Plain Flour
- 1 tsp Baking Powder
- 1 tsp Bicarbonate Soda
- 1 tsp Ground Cinnamon
- 1/4 tsp Salt
- 150g Fresh Carrots
- 60g Pecans, plus a handful for topping
- Frosting:
- 225g Icing Sugar
- 110g Cream Cheese
- 60g Butter, softened
- 1/2 tsp Vanilla Extract
METHOD
- Preheat the oven to 180°C.
- Grease and line your tin.
- Peel and grate the carrots. Crush the pecans into pieces large enough to add some crunch.
- In a large bowl, whisk together the white sugar, eggs, vegetable oil, and vanilla extract.
- In a separate bowl, sift together the flour, baking powder, bicarbonate of soda, cinnamon, and salt.
- Combine the wet and dry ingredients, then fold in the carrots and pecans.
- Bake for 40 minutes, or until a knife inserted into the centre comes out clean.
- Allow the cakes to cool completely before frosting.
- Whisk together all the frosting ingredients until smooth.
- Frost the loaf. Top with the pecans.
- Enjoy.