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Carrot and Oat Loaf Cake
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Description
A beautiful carrot loaf cake with classic cream cheese icing and crunchy nuts. What could be better?
Ingredients
- FOR THE CAKE:
- 1 whole Carrot, Medium Sized
- 1 stick Butter
- ½ cups Brown Sugar
- ½ teaspoons Vanilla Essence
- 1 whole Egg
- 1 cup Plain Flour
- ½ teaspoons Baking Powder
- ½ teaspoons Baking Soda
- 1 teaspoon Cinnamon
- ½ cups Rolled Oats
- FOR THE ICING:
- 4-½ ounces, weight Cream Cheese
- ¼ cups Caster Sugar
- 1 teaspoon Vanilla Essence
- ¼ cups Pecans, Chopped
Preparation
Heat oven to 350ºF (180ºC). Line a 13×5″ loaf tin (30 x 14 cm) with baking paper.
Peel and grate the carrot using a fine grater.
Cream the butter and sugar together until pale. Add in the vanilla essence and egg and combine well. Mix in the dry ingredients, and then add the carrot and oats.
Spread into the loaf tin and bake for 20-25 minutes until the middle springs back when touched.
Make the icing while the cake is cooling. Beat the cream cheese, sugar and vanilla essence together until well-combined.
When the cake is fully cooled, spread the mixture thickly over the top and decorate with the pecans.
Finally, lick the remaining icing off the spoon!
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