Carrot Cake Loaf

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:

1. Pre Heat your oven to 350f. Grease an 8inch loaf tin with oil. Line it with an over hang of baking paper.

2. In a bowl combine milk, vinegar or lemon juice, oil, vanilla extract & sugar. Mix with whisk until sugar has dissolved.

3. In a separate bowl combine all dry ingredients.

4. Mix dry ingredients into liquid ingredients with an electric whisk or hand whisk.

5. Add grated carrots and fold the batter gently.

6. Fill the loaf tin with carrot cake batter.

7. Bake for roughly 30-40 min or until firm to touch.

8. 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:

1. Combine the soft butter, soft cream cheese, and vanilla in a mixing bowl.

2. Mix until light and fluffy with a paddle attachment or electric whisk.

3. Add half of the powdered sugar at a time and Mix until light and fluffy.

4. Once the loaf cake is fully cooled, place it on a plate and top with the cream cheese icing.

5. Using an offset or the back of a spoon, smooth out the cream cheese icing.

6. Decorate with chopped walnuts.

7. Slice the Carrot Cake Loaf into thick slices and serve.

8. For best results store it in an air tight container for 2-3 days at room temperature or in the fridge for 7 days.