When it comes to food and Easter, we don’t think chocolate should get all the attention! So if you’re with us, make way for this carrot cake loaf – the ultimate Easter bake. If you have chocolate around, feel free to chop it into chunks and throw them into the mix – delicious. We’ve held the chocolate back here and gone all out on the toppings which we thoroughly encourage!
Carrot cake loaf
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Ingredients
- 320g plain flour
- 2 tsp ground sweet cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp allspice
- 1/2 tsp ground ginger
- 1 1/2 tsp baking powder
- 180g light brown sugar
- 1 ripe banana, mashed
- 280ml milk [dairy or dairy-free]
- 40ml melted coconut oil
- 1 tbsp vanilla extract
- 160g grated carrot
- FOR THE FROSTING
- 65g butter [dairy or dairy-free]
- 100g cream cheese [dairy or dairy-free]
- 200g icing sugar
- TO DECORATE
- Crushed walnuts
- Crushed Mini Eggs
- Grated dark chocolate
Instructions
[1] Preheat the oven to 180ºc and line or grease a standard (2lb) loaf tin. In one bowl combine the flour, spices, baking powder, and sugar.[2] In a separate bowl combine the mashed banana, milk, melted coconut oil, vanilla extract and grated carrot.
[3] Combine the wet with the dry ingredients and then empty into the loaf tin. Bake in the oven for 50-55 minutes or until a toothpick or skewer comes out clean.
[4] Meanwhile prepare the frosting by using an electric whisk to combine the butter, cream cheese and icing sugar together. Place in the fridge.
[5] Allow the loaf to cool before removing it from the tin. Spread the frosting on top and decorate with crushed walnuts, grated dark chocolate, and mini eggs. Slice and enjoy!
