Carrot Loaf Cake
Ingredients
150ml vegetable oil
2 large eggs
140g Demerara sugar
170g self-raising flour
2 tsp ground cinnamon
2 tsp ground mixed spice
1 tsp bicarbonate of soda
150g carrots, grated
Zest and juice of 1 naartjie
50g pecans, chopped, plus a few halves to decorate
Cream cheese icing
180g cream cheese, softened
40g butter, softened
60g icing sugar, sifted
1 tsp vanilla extract
pinch ground cinnamon, optional
pinch of salt
Method
Heat oven to 180C, prepare a loaf tin with baking paper, and set aside.
Whisk together the sugar, flour, spices, and bicarbonate of soda and set aside.
In a seperate bowl whisk together the oil and eggs. Add in the dry ingredients.
Add 50g raisins, zest, and juice from 1 naartjie, grated carrot, and pecans, and thoroughly mix with a spatula.
Pour the mixture into the prepared loaf tin and bake for 50-55 minutes or until a skewer inserted in the centre comes out clean. Once baked allow to cool.
To make the frosting whisk together the softened butter, icing sugar, cinnamon powder, and vanilla extract until smooth.
Add the cream cheese and beat until smooth and fluffy.
Spread on top of the cooled cake and decorate with pecans.
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