Name: Carrot and walnut loaf
Prep time: 5 min
Cook time: 85 min
Total time: 90 min
Yield: 1
Ingredients: 300.00 gm self-raising flour; 2.50 gm bicarbonate of soda; 2.50 gm ground cinnamon; 180.00 gm firmly packed brown sugar; 2 eggs, lightly beaten; 227.50 gm light olive oil; 84.98 gm milk; 165.00 ml grated carrot (see note); 56.10 gm sultanas; 37.95 gm chopped walnuts; 125g cream cheese, softened; 40g butter, softened; 1 tsp finely grated lemon rind; 150.00 gm icing sugar mixture

Carrot and walnut loaf

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Prep Time:
5 minutes

Cook Time:
85 minutes

Total Time:
90 minutes

Achieve work-life balance with this delectable recipe.

Ingredients:

300.00 gm self-raising flour
2.50 gm bicarbonate of soda
2.50 gm ground cinnamon
180.00 gm firmly packed brown sugar
2 eggs, lightly beaten
227.50 gm light olive oil
84.98 gm milk
165.00 ml grated carrot (see note)
56.10 gm sultanas
37.95 gm chopped walnuts
125g cream cheese, softened
40g butter, softened
1 tsp finely grated lemon rind
150.00 gm icing sugar mixture

Instructions:

Preheat your oven to 170°C/150°C fan-forced. Lightly grease a 6cm-deep, 10cm x 20cm loaf pan. Line the pan with baking paper, leaving a 2cm overhang at the longer ends.
Sift flour, bicarbonate of soda, and cinnamon into a bowl then add sugar. Mix until combined. Incorporate egg, oil, and milk until smooth. Gently fold in carrot, sultanas, and walnuts. Transfer the batter into the prepared pan and smooth the surface.
Bake for 1 to 1 hour 15 minutes until a skewer inserted in the center comes out clean. Let it sit in the pan for 10 minutes, then transfer to a wire rack to cool.
Using an electric mixer, whip together cream cheese, butter, and lemon zest until fluffy. Gradually incorporate sugar, 1 tablespoon at a time, while continuing to beat until the mixture is smooth.
Frost the loaf and enjoy!

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