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.