Gluten-Free Carrot Loaf Cake
- 100g FREEE self-raising white flour
- 100g soft brown sugar
- 1 tsp ground cinnamon
- 25g pecans
- 25g raisins
- 150g carrots
- 2 eggs
- 75ml oil, plus extra for tin
- 1 tsp vanilla extract
- For the cream cheese topping
- 100g icing sugar
- 125g full-fat cream cheese
- 25g pecans
Preheat the oven to 180C, fan 160C, Gas 4. Rub some oil around the inside of a 500g loaf tin or insert a baking liner.
Measure the flour, sugar and cinnamon into a bowl, stir to combine and sift into another mixing bowl.
Finely grate the carrots into another bowl. Break the eggs into the bowl, add the oil and vanilla and beat together well.
Dice the pecans and add these to the bowl with the raisins.
Add the prepared flour blend and mix to combine.
Tip the mixture into the prepared loaf tin and smooth the top.
Bake for 60–65 minutes. Leave to cool in the tin.
Make the topping. Sift the icing sugar into a bowl. Add the cream cheese and stir until combined. Spread the topping over the top of the cool cake. Or beat the cream cheese and icing sugar together until light and fluffy. Scoop everything into a piping bag with a 7mm or 1/4inch nozzle and pipe in a zig zag over the top of the cool cake.
Finely dice the pecans and sprinkle them over the top.
