Recipe for Carrot Cake Loaf 
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Yield:
8 servings
Ingredients:
Amount Ingredient
GENERAL ----------------
2 x Eggs
4 tbl Sunflower oil
50 gm Muscovado sugar, (2oz)
65 gm Plain flour, (2 1/2oz)
65 gm Plain wholemeal flour, (2 1/2oz)
1 tsp Baking powder
1 x Carrot, grated
50 gm Stoned raisins, (2oz)
50 gm Walnuts, chopped (2oz)
1 x Ripe banana, mashed
1 x Ripe banana, mashed
150 gm Skimmed milk soft cheese, (5z)
----------------- FOR THE FROSTING ----------------
Instructions:
Instructions: Preheat the oven to Gas Mark 4/180 C/350 F.

Lightly grease and line the base of a 1kg (2lb) loaf tin.

Beat the eggs, oil and sugar in a bowl until thick and smooth.

Sift the flours and baking powder, and fold them into the creamed mixture.

Stir in the carrot, raisins and walnuts and spoon the mixture into the prepared tin.

Bake for 30 minutes or until a skewer inserted in the centre comes out clean.

Remove from the oven and leave in the tin for 5 minutes, then turn out on to a wire rack to cool completely.

Mix the frosting ingredients, together.

Slice the cake horizontally in half and sandwich the two halves together with half of the frosting.

Spread the remaining frosting over the top of the cake.

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