Carrot & Walnut Loaf

Easy peesy, dairy free Carrot and Walnut Loaf cake.  Moist, fragrant, perfectly scrumptious with cream cheese frosting.

Makes x 1 (9 inch) Loaf.

200g Soft Brown Sugar
2 eggs
200ml Sunflower Oil
200g Plain Flour
3/4 tsp Bicarb of Soda
3/4 tsp Baking Powder
1 tsp Ground Cinnamon 
1/2 tsp Ground Ginger
1/2 tsp Mixed Spice
1/2 tsp Salt
Few drops Vanilla Extract
200g Carrots
60g Chopped Walnuts (extra to decorate)

Loaf tin, buttered and base lined with greaseproof paper.

Oven at 170 (160 Fan)

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Put the sugar, eggs and oil in a bowl and beat using a handheld electric whisk, until all ingredients are well incorporated.

Slowly add the flour, bicarb, baking powder, spices, vanilla and salt, beating as you go. (I swap to a handheld spatula before the end, as the mix gets thicker.)

Grate the carrots (I like a mix of sizes; about 2/3 fine to 1/3 coarse) and stir in by hand. Add the walnuts and stir a few times till evenly combined.

Pour into prepared loaf tin and bake for approx 50 mins till springy to touch.

When cold, cover with Cream Cheese Frosting and dust with cinnamon.  I like a little pathway of chopped walnuts down the middle of the cake, but decorate as you wish!  
EAT!  ENJOY!

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To Make The Cream Cheese Frosting.

200g Icing Sugar
35g unsalted butter; at room temp
100g Cream Cheese (I use half full fat and half Light)

Beat the icing sugar and butter together using an electric whisk on med-slow speed (or by hand if you want to earn it!)
Keep going till they are well combined and look almost like very fine crumbs.

Add the cream cheese in one go and beat on med-high speed (or max arm strength!) until light and smooth.
Do Not overbeat as it can quickly become runny.

Refrigerate until ready to use.
Frosting can be applied the night before serving if you can keep the cake cool somewhere afterwards.