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Easter Carrot Cake Loaf

Written by Laura Kingston
Published 24.03.2021

Lili Forberg’s Carrot Cake Loaf

Prep time: 10-15 minutes

Cook time: 1 hour

Difficulty: Easy

For the cake: 

  • 1 cup Flahavan’s Organic Porridge Oats
  • 1 cup self-raising flour
  • ¾ cup soft brown sugar
  • 1 tsp cinnamon
  • ½ tsp baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 tsp vanilla essence
  • 1 cup natural yoghurt
  • 2 cups grated carrot
  • ½ cup chopped pecans
  • Left over easter egg of your choice 

 

 

For the icing:

  • 200g cream cheese
  • 1/3 cup icing sugar
  • 1 tsp vanilla essence

 

Method

In a large bowl, mix together all of the dry ingredients, along with the vegetable oil, egg, natural yoghurt, grated carrot, chopped pecans and 1 tsp vanilla essence

Grease and line a loaf tin, before pouring your mixture in. Bake for approximately 1 hour at a temperature of 170 celcius (fan).

In a separate bowl, use a hand mixer to combine the cream cheese, icing sugar and remaining 1 tsp vanilla essence.

Once baked, remove your loaf from the tin and allow it to cool, before topping with your icing.

Drizzle with chopped up easter eggs of your choice and enjoy!

 

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