Carrot Cake Loaf

Presented by Pastry by Saloni

Ingredients

Carrot Cake loaf Recipe:

225ml (2/3 cup + 1/4cup) Milk (non dairy unsweetened milk or any milk of choice)

1tsp White Vinegar or Lemon Juice

100g(1/2 cup) Sugar (cane or castor)

70g(1/3cup) Light brown sugar

90ml (1/3cup)Oil (vegetable/ sunflower)

2tsps Vanilla Extract

255g (2 cups) All Purpose Flour

2 teaspoons Baking Powder

1/2 + 1/4tsp Baking Soda

1 tsp Cinnamon Powder

1/4tsp Salt

150g (1 cup + 1/3cup )Carrots (peeled and grated, roughly 2-3 medium sized)

35g Walnuts, chopped (optional)

Instructions

-Pre Heat your oven to 350f. Grease an 8inch loaf tin with oil. Line it with an over hang of baking paper

-In a bowl combine milk, vinegar or lemon juice, oil, vanilla extract & sugar. Mix with whisk until sugar has dissolved.

-In a separate bowl combine all dry ingredients.

-Mix dry ingredients into liquid ingredients with an electric whisk or hand whisk.

-Add grated carrots and fold the batter gently.

-Fill the loaf tin with carrot cake batter.

-Bake for roughly 30-40 min or until firm to touch.

-Cool completely before you add cream cheese icing.

Cream Cheese Icing:

110g (1/2cup) Cream cheese, soft (vegan cream cheese or any cream cheese of choice)

45g (3 tablespoons) Butter, soft ( I have used vegan butter sticks)

60g (1/2cup) Powdered sugar

½ tsp Vanilla extract

Instructions

-Combine the soft butter, soft cream cheese, and vanilla in a mixing bowl.

-Mix until light and fluffy with a paddle attachment or electric whisk.

-Add half of the powdered sugar at a time and Mix until light and fluffy.

-Once the loaf cake is fully cooled, place it on a plate and top with the cream cheese icing.

-Using an offset or the back of a spoon, smooth out the cream cheese icing.

-Decorate with chopped walnuts.

-Slice the Carrot Cake Loaf into thick slices and serve.

-For best results store it in an air tight container for 2-3 days at room temperature or in the fridge for 7 days.