• Peter Alton

Frosted Carrot Cake Loaf

Ingredients


150g Plain flour

1 tsp Bicarbonate of Soda

1 tsp Baking Powder

1 tsp Cinnamon

150g Caster sugar

250g Coarsely grated carrots

100g Finely chopped walnuts

150ml Vegetable or corn oil

2 Eggs beaten

1 tsp Vanilla essence


For the frosting


50g Butter

75g Full-fat cream cheese

1/2 tsp Vanilla essence

100g Icing sugar

100g Chopped walnuts


Method

1. Preheat the oven to 180C/gas 4 and grease and line a 20cm (1lb) standard loaf tin. 2. Sieve the flour, bicarbonate of soda, baking powder and cinnamon powder into a mixing bowl along with the caster sugar, carrots and walnuts. 3. Pour in the corn oil, add the eggs and vanilla essence. Mix thoroughly beating firmly until everything is combined into a smooth batter. 4. Pour the cake batter into the prepared tin and bake in the centre of an oven for about 30-35 minutes, or until firm to the touch. Remove the cake from the oven and leave on one side for 5 minutes before turning out onto a rack. Leave to cool completely. 5. For the frosting, beat the butter until smooth, and add the cream cheese and vanilla essence. Gradually stir in the icing sugar. 6. Spread the frosting over the cake. The additional walnuts can be scattered over the loaf if desired. Cut into slices and serve.






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