Friday, 25 February 2011

Carrot and Poppy Seed Loaf

A bit of sunshine may have teased us with the idea that spring is around the corner, but the sudden change in weather from delightful to drizzly has got us all wrapped up inside longing for a good book and a cup of tea. Naturally, all that sitting around has been making us hungry, so we’ve discovered the perfect accompaniment to all those luscious cuppas. Good old carrot cake. 
Now, don’t be fooled - this is no ordinary cake. Borrowed from a dear mum’s recipe archives, this super light, deliciously moist cake will have you coming back for another slice. Well, we can’t leave that edge uneven can we?! So stick the kettle on, grab a plate, and let this little bit of sunshine brighten those gloomy afternoons.

Carrot and Poppy Seed Loaf

150ml vegetable oil, plus some for greasing
2 medium eggs
175g light muscovado sugar
350g carrots, peeled and grated
1 tbsp poppy seeds
200g self-raising flour
½ tsp baking powder
1 tsp mixed spice

150g soft cheese
60g unsalted butter, at room temp
1 ½ tsp orange juice
150g icing sugar

Cake Pre-heat the oven to 150°C/300°F/GM 2 and grease a loaf tin (13cm x 23cm if you have it!) with a little vegetable oil. Line the tin with greaseproof paper.

Beat the eggs with the vegetable oil and sugar in a large mixing bowl and once well mixed add the poppy seeds and grated carrots.
Sift in the flour, baking powder and mixed spice and mix well before turning into the pre-lined tin.

Bake for about an hour and check to see if it’s cooked by inserting a metal skewer into the mix. If it comes out clean, you’re done! If not, simply put the cake back in the oven for another five to ten minutes and check again. Once cooked, turn the cake onto a cooling rack.

Frosting As the cake cools, combine the cream cheese, unsalted butter and orange juice with a spoon or electric whisk on a low speed. Gradually add the icing sugar until well combined. We added a little more icing sugar to satisfy that sweet tooth, but feel free to add or take away to taste.

Spoon the mixture onto the cake and spread evenly over the top. It will probably drip down the sides, but if you actually see that happening you’ve clearly got extraordinary will power: this cake is temptation defined...and we’re certainly not afraid to give in!

By Danni Slater

3 love letters:

Lauren Hairston said...

Yum! I'm printing this out to try at home!

Temporary:Secretary said...

yum! Keep the recipe posts coming, I loooove it! x

Anonymous said...

hi there lovely recipe but can one substitute the eggs with anything else ?

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