Carrot Cake Loaf

From Sainsbury’s

A delicious light carrot cake, ideal for sharing.

Serves: 8
Preparation time: 15 Minutes
Cooking time: 35 Minutes
Cooling Time: 20

Ingredients

2 medium size eggs
4 tablespoons sunflower oil
50g muscovado sugar
65g plain flour
65g plain wholemeal flour
1 teaspoon baking powder
1 carrot, grated
50g raisins
50g walnuts, chopped
1 ripe banana, mashed

100g reduced fat cream cheese
150g icing sugar, sifted
Few drops vanilla essence
Orange rind to decorate
Mint sprigs to decorate

Method

Preheat the oven to 180°C, 350°F, gas mark 4. Lightly grease and line the base of a 1kg loaf tin.

Beat the eggs, oil and sugar in a bowl until thick and smooth.

Sift together the flours and baking powder and fold into the creamed mixture. Stir in the carrot, raisins, walnuts and banana. Then spoon the mixture into the prepared tin.

Bake for 30-35 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 cream cheese, icing sugar and vanilla essence together adding more sugar to taste if necessary.

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. Decorate with the decorations of your choice