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Carrot, date and walnut loaf
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Prep Time:
45 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
"Enhance this moist carrot, date, and walnut loaf with delightful carrot tops for a playful touch."
Ingredients:
  • 140g dried date
  • 125ml water
  • 1.25 gm bicarbonate of soda
  • 2 Free Range Eggs
  • 125ml vegetable oil
  • 300g self-raising flour
  • 220g brown sugar
  • 375.00 ml coarsely grated carrot (about 3 large carrots)
  • 50g walnut
  • 2.50 gm ground cinnamon
  • 1.25 gm ground nutmeg
  • 250g cream cheese, softened
  • 50g butter
  • 80g icing sugar mixture
  • Red, yellow & green liquid food colouring
Instructions:
  • Preheat the oven to 180C. Prepare the loaf pan by greasing and lining it with baking paper, ensuring the paper overhangs on the two long sides.
  • In a medium heatproof bowl, mix together the dates, water, and bicarbonate of soda. Let it soak for 10 minutes. Then, add the eggs and oil, and whisk until well combined.
  • In a bowl, mix together flour, sugar, carrot, walnut, cinnamon, and nutmeg. Add the date mixture and stir until combined. Transfer the batter into the prepared pan, smoothing the surface. Bake for 50 minutes or until a skewer inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Enjoy!
  • In a bowl, use an electric mixer to cream the cream cheese and butter until smooth and creamy. Mix in icing sugar until well combined. Set aside 1/4 cup of the icing. Spread the rest of the icing over the cake.
  • Split the reserved icing into two bowls. In one bowl, mix red and yellow coloring to create orange icing. In the other bowl, add green coloring to tint the icing. Fill a piping bag with the orange icing using a 2mm nozzle and pipe 1cm-long carrot shapes on the cake. Fill another clean piping bag with the green icing using a 2mm nozzle and pipe to create the carrot tops.
  • Slice the dish for a beautiful presentation.

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