Carrot Cake Loaf Recipe
Servings: 8
Ingredients
- 2 x Large eggs
- 4 Tbsp. Sunflower oil
- 50 gm Muscovado sugar, (2oz)
- 65 gm Plain flour, (2 1/2oz)
- 65 gm Plain wholemeal flour, (2 1/2oz)
- 1 tsp Baking pwdr
- 1 x Carrot, grated
- 50 gm Stoned raisins, (2oz)
- 50 gm Walnuts, minced (2oz)
- 1 x Ripe banana, mashed
- 1 x Ripe banana, mashed
- 150 gm Skimmed lowfat milk soft cheese, (5z)
- 150 gm Skimmed lowfat milk soft cheese, (5z)
Directions
- Preheat the oven to Gas Mark 4/180 C/350 F.
- Lightly grease and line the base of a 1kg (2lb) loaf tin.
- Beat the Large eggs, oil and sugar in a bowl till thick and smooth.
- Sift the flours and baking pwdr, and fold them into the creamed mix.
- Stir in the carrot, raisins and walnuts and spoon the mix into the prepared tin.
- Bake for 30 min or possibly till a skewer inserted in the centre comes out clean.
- Remove from the oven and leave in the tin for 5 min, then turn out on to a wire rack to cold completely.
- Mix the frosting ingredients, together.
- 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.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 8 servings | |
| Calories 205 | |
| Calories from Fat 97 | 47% |
| Total Fat 11.09g | 14% |
| Saturated Fat 1.69g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 304mg | 13% |
| Potassium 191mg | 5% |
| Total Carbs 18.91g | 5% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.23g | 3% |
| Protein 8.64g | 14% |
