Easter Carrot Loaf Cake
This recipe is by Biona and they believe in using the tastiest, highest quality ingredients to make food that you'll love. This healthy Carrot Cake Loaf is perfect for Easter! A healthier cake with double the flavour and none of the nasties, just good, wholesome, ingredients that you can rely on.
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Prep Time
25 MIN
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Cook Time
60 MIN
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Servings
10 PEOPLE
Ingredients
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175 ml Biona Organic coconut oil, melted
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75 g kefir
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3 organic eggs
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1 tsp vanilla extra
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200 g self-raising flour
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200 g Biona Organic coconut sugar
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2 tsp tsp ground cinnamon
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¼ fresh nutmeg, finely grated
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200 g carrots (about three), grated
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100 g Organic sour cherries
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100 g 100g pistachios, finely chopped
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FOR THE ICING
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100 g vegan baking spread
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200 g icing Sugar
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100 g Full fat cream cheese
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Top with icing carrots (optional)
Directions
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1. Heat oven to 180C/160C fan/gas 4. Oil and line a 900g loaf tin with baking parchment. Whisk the oil, kefir, eggs and vanilla in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
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2. Add the wet ingredients to the dry, along with the carrots, cherries and half the pistachios. Mix well to combine, then scrape into the tin. Bake for 1 hr 10 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tin.
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3. To make the icing, beat the spread and sugar together until smooth. Add half the cream cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cake from the tin and spread the icing thickly on top. Scatter with some of the remaining pistachios and icing carrots if using.
