Happy hump day!! This Carrot Cake Loaf with Lemon Cream Cheese Icing should sail you through till the end of the week in a nourished and healthful way 😉
For the Cake…
INGREDIENTS:
2 1/4 cups plain flour
1 Tbl baking powder
1 tsp baking soda (bicarb soda)
1 Tbl cinnamon
1/2 tsp nutmeg
1 tsp ground ginger
1 tsp salt
2 ripe, medium bananas, mashed
1 cup non dairy milk
1 Tbl vanilla
1/2 cup brown sugar
1/4 cup caster sugar
1/4 cup avocado oil (or other neutral oil)
2 cups grated carrots
1/4 cup chopped walnuts
METHOD:
💚 Preheat your oven to 180°C (350°F) and grease and line a large loaf pan.
💚 In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
💚 In a second bowl, whisk together the mashed banana, non dairy milk, vanilla, sugars and oil.
💚 Gently mix the dry ingredients into the bowl with the wet ingredients before folding in the carrots and walnuts until just combined. Don’t over mix or your loaf will become chewy!
💚 Bake for 40 to 50 minutes or until a skewer comes out clean. Let loaf cool in the tin for 10 minutes before transferring to a cooking rack and allowing to cool completely before icing.
For the icing…
INGREDIENTS:
1 block of @thevegandairy fruit cheese
2-4 tblspn icing sugar (depending how sweet/firm you want it)
3 tblspn lemon juice
METHOD:
💚 Mash together all icing ingredients together until smooth.
💚 Smother the loaf with the icing. Place in the refrigerator for 30mins to allow the icing to firm up a lil bit.
