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.
