One of my favourite things in life are cakes and desserts. Every once in a while I enjoy baking and making something sweet. After all, what is life without a little pleasure! I am sharing a simple carrot and walnut loaf recipe that will boast a little indulgence and pleasure with a cup of coffee or tea.
200 grams plain flour
1 teaspoons baking powder
1 teaspoon bicarbonate of soda
2 teaspoon ground cinnamon
200 grams carrots (peeled & grated)
100 grams roasted walnuts (chopped)
120 grams light muscovado sugar (light brown sugar)
2 eggs (beaten)
125 grams butter (melted and cooled)
125 grams cream cheese
100 grams butter (room temperature)
3 walnut halves (for decoration)
1 teaspoon vanilla essence
1/2 teaspoon orange zest (finely grated)
3 tablespoons icing sugar
2 tablespoons cream
Preparation Time: 30 minutes (approximately)
Cooking Time: 50 minutes (approximately)
Serves: 8-10 people (approximately)
Preheat the oven at 180°C. Grease and line a cake tin with baking paper (loaf tin 30 cm x 16 cm).
Sift the flour, baking powder, bicarbonate of soda, cinnamon and salt. Pat dry the grated carrots and mix together in a bowl with the sugar and nuts. Beat in the eggs, one at a time, followed by the butter. Gently fold in the flour.
Pour the mixture into the prepared tin and bake in the oven for 50 minutes or until a skewer inserted into the cake comes out clean. Remove from the oven and leave to cool for 10 minutes. Turn the cake out on a wire rack, peel off the lining and leave to cool completely.
Combine the cream cheese, butter, vanilla essence, orange zest, icing sugar and cream in a mixer and beat until light and fluffy.
Spread the cheese frosting around the loaf and decorate with the walnuts.