To make this carrot cake loaf, you will need:
For the loaf:
- 3 extra-large eggs
- 1 cup brown sugar
- 1 tsp vanilla essence
- 250ml sunflower oil
- 260g cup cake flour, sifted
- 80ml desiccated coconut
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 250ml carrot, finely grated
- 250ml banana, mashed
- 100g walnuts, chopped
- 100g dried dates, finely chopped and soaked in boiling water
For the lemon cream cheese icing:
- 150g soft butter
- 230g cream cheese at room temperature
- 500ml icing sugar
- 1 tsp vanilla essence
- The zest of one lemon
- 1 tbsp lemon juice
1 Preheat the oven to 180°C. Grease and line two standard loaf tins with baking paper. Place the eggs and sugar in the bowl of a stand mixer and whisk for about one minute or until light and fluffy. You can also use an electric beater. Add the vanilla essence and oil.
2 In a medium-sized bowl, add the cake flour, desiccated coconut, baking powder, bicarbonate of soda, salt, cinnamon and ginger. Stir to mix together.
3 Add the grated carrots, mashed bananas, walnuts and dates (discard the water) and mix together. Pour the egg mixture into the flour mixture and stir.
4 Pour the mixture into the prepared tins, and bake for about 55 minutes or until a skewer comes out clean. Set aside to cool completely. Remove the cake from the tin and place on a wire rack.
5 To make the cream-cheese icing, place the butter, cream cheese and icing sugar in a food processor and blend for about 30 seconds or until smooth and pale. Add the vanilla essence and fold in the lemon zest and juice. Stir with a wooden spoon until the ingredients are mixed thoroughly. Spread the icing on the cake, then top with more chopped walnuts
and serve.
Nomvuselelo Mncube is the cooking assistant for Food & Home Entertaining.
