Carrot & Sultana Loaf

Carrot & Sultana Loaf

You will need

Oil cooking spray

2 medium carrots coarsely grated

2 cups plain flour

1 tsp bicarb soda

2 tsp baking powder

1 tsp ground cinnamon

pinch salt

3/4 cup raw sugar

1/4 cup desiccated coconut

1/2 cup sultanas

3 eggs room temp whisked

1/2 cup rice bran oil or veg oil

450gm can unsweetened crushed pineapple, well drained

finely shredded lemon rind to serve.


125gm less fat cream cheese

2 cups icing sugar, sifted

2tbs lemon juice

1. Preheat oven to 180.c. Lightly spray loaf pan with oil and line with baking paper.

2. Place grated carrots in a large bowl, sift over flour, soda, baking powder, cinnamon and salt. Stir in sugar , coconut and sultanans.

3. Combine eggs , oil and pineapple in a bowl, mix well. Pour egg mixture into dry ingredients. Using a large metal spoon fold to combine.

Pour into prepared pan and smooth top. Bake for 1hour and 10minutes until golden and cooked through when tested with a skewer. Cook in pan for 10mins and transfer to a rake to cool.

4. To make cream cheese frosting use electric hand beaters and beat all together until light and fluffy, spread over cooled cake and decorate with lemon rind. THE BEST FROSTING!