Carrot Cake Loaf
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | 8 | Servings | ||
INGREDIENTS
| 2 | Eggs | |
| 4 | T | Sunflower oil |
| 50 | g | Muscovado sugar, 2oz |
| 65 | g | Plain flour, 2 1/2oz |
| 65 | g | Plain wholemeal flour, 2 |
| 1/2oz | ||
| 1 | t | Baking powder |
| 1 | Carrot, grated | |
| 50 | g | Stoned raisins, 2oz |
| 50 | g | Walnuts, chopped 2oz |
| 1 | Ripe banana, mashed | |
| 1 | Ripe banana, mashed | |
| 150 | g | Skimmed milk soft cheese |
| 5oz | ||
| 150 | g | Skimmed milk soft cheese |
| 5oz |
INSTRUCTIONS
Preheat the oven to Gas Mark 4/180 C/350 F. Lightly grease and line the base of a 1kg (2lb) loaf tin. Beat the eggs, oil and sugar in a bowl until thick and smooth. Sift the flours and baking powder, and fold them into the creamed mixture. Stir in the carrot, raisins and walnuts and spoon the mixture into the prepared tin. Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and leave in the tin for 5 minutes, then turn out on to a wire rack to cool completely. Mix the frosting ingredients, together. Slice the cake horizontally in half and sandwich the two halves together with half of the frosting. Spread the remaining frosting over the top of the cake. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 250
Calories From Fat: 160
Total Fat: 18.3g
Cholesterol: 70.5mg
Sodium: 457.3mg
Potassium: 120.6mg
Carbohydrates: 9.5g
Fiber: <1g
Sugar: 1.1g
Protein: 12.5g