Thursday, October 4, 2012

Carrot and Walnut Loaf Cake

When my mother-in-law shares a recipe with us, it's usually a recipe well loved by all of her family and friends.  This time, she sent us a recipe she entered in a baking contest. This recipe won her second place since it made a flawless iced loaf cake.

As much as I try to bake with less fat and using Splenda, sometimes it's just better to eat a small piece of something sinful.  This is by far one of my favorite quick bread recipes. I would make this again and again if my behind could handle it.

Please note that this recipe is measured in weight, as it is an English recipe. You can easily convert it to American measurements, but I do notice that weighing ingredients does make baking more fool proof. The batter will look a but lumpy and grainy, but it ends up setting well.

Carrot and Walnut Loaf Cake


85 grams golden raisins
Juice of 1 large orange
85 grams whole wheat flour
85 grams self-rising flour
175 grams light brown sugar
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1/4 tsp. salt
125 ml sunflower oil
2 eggs, beaten and at room temperature
175 grams of finely grated carrots
50 grams chopped walnuts

85 grams softened cream cheese
25 grams softened unsalted butter
1 tsp. vanilla extract
175 grams powdered sugar


Step 1: Soak raisins in juice of the orange for 2-4 hours
Step 2: Preheat oven to 350 degrees and grease a 9 x 5 loaf tin
Step 3: Sift together flours, sugar, baking soda, spices and salt, then add in oil and eggs, hand mixing it well.
Step 4: Fold in carrots, walnuts and raisins with the orange juice.
Step 5: Pour into baking tin and bake for 55 minutes
Step 6: Allow cake to cool, and begin making frosting
Step 7: Using an electric mixer, mix cream cheese, butter and vanilla extract until creamed, then add in
            powdered sugar and cool for an hour in the refrigerator.
Step 8: Top loaf with frosting and devour!

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