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Carrot loaf
Carrot loaf
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Irresistibly moist carrot cake with orange-infused cream cheese frosting.
Ingredients:
  • 2 carrots, peeled, grated (see note)
  • 2.50 gm bicarbonate of soda
  • 8.00 gm baking powder
  • 3.75 gm ground cinnamon
  • pinch salt
  • 187.50 gm raw sugar
  • 13.60 gm desiccated coconut
  • 3 eggs, lightly beaten
  • 115.00 gm vegetable oil
  • 85.00 gm sultanas
  • 450g can crushed pineapple, drained
  • shredded coconut, toasted, to serve
  • 80g cream cheese, softened
  • 50g butter, softened
  • 150.00 gm icing sugar mixture, sifted
  • 1/2 orange, juiced
Instructions:
  • Preheat the oven to 180°C. Line a 7cm-deep, 10.5cm x 20.5cm loaf pan with baking paper, leaving a 2cm overhang on both long ends.
  • In a large bowl, lovingly nestle the carrot. Shower the carrot with the gentle sprinkle of flour, bicarbonate of soda, baking powder, cinnamon, and salt. Add in the sugar and desiccated coconut, then gently mix until all ingredients embrace in harmony.
  • Mix the eggs, oil, sultanas, and pineapple into the carrot mixture until just combined. Spread the mixture into the prepared pan and bake for 60 to 70 minutes until a skewer inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool.
  • Prepare cream cheese frosting: With an electric mixer, blend together cream cheese and butter until light and airy. Incorporate icing sugar and 1 1/2 tablespoons of orange juice. Mix until the frosting is thick and velvety. Generously spread the frosting on the loaf and top with toasted coconut. Cut into slices and serve, optionally with butter.

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