Carrot cake

From Bon Appetit's sheet pan Carrot Cake, I made this Carrot loaf. If you want to see the original recipe, look for Carrot Sheet Cake with Cream Cheese Whip. Instead of crystallised ginger and dried pineapple, I used a small piece of fresh ginger and dried fruit, cranberries in this cake. Best thing is not having to grate the carrots!

This carrot loaf is perfect with your afternoon tea.

 

THE LOAF

Walnuts or pecans, hefty handful, broken and roasted
Flour, 2 cups
Baking soda, 2 teaspoons

Carrots, 3 large (10.5 ounces), cut in pieces
Eggs, 3 large
Brown sugar, 1 cup
Coconut oil ,  1 cup (or melted butter)

Ginger, small piece
Cinnamon
Salt

Cranberries or raisins, half cup

FROSTING
Cream cheese, 4 ounces
White sugar, 4 tablespoons
Whipping cream, 1 cup

 

Heat oven to 375 F.
Blend carrots, brown sugar, eggs, piece of ginger and coconut oil.
Mix into dry ingredients: flour, baking soda, salt, dash of cinnamon, cranberries and nuts.

Pour into a prepared loaf or sheet pan (greased or lined with foil).

Bake for an hour. Allow to cool in pan.

Frost when the loaf is cool. Whip cream cheese and cream with sugar until light.
Chill for an hour after frosting. 

Rheanna had her slice with Cocobel cocoa tea