Who could say no to a moist slice of carrot, date & walnut loaf? (RECIPE BELOW) Spread with a delicious cream cheese frosting, it’s a winning combination. Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: https://goo.gl/msa4kR Carrot, date & walnut loaf
Serves 12 Prep 25 mins (+ cooling, 10 mins soaking & 10 mins standing time) Cooking 50 mins
1 cup (140g) dried dates, coarsely chopped ½ cup (125ml) boiling water ½ tsp bicarbonate of soda 2 Coles Brand Australian Free Range Eggs ½ cup (125ml) vegetable oil 2 cups (300g) self-raising flour 1 cup (220g) brown sugar 1½ cups coarsely grated carrot (about 3 large carrots) ½ cup (50g) coarsely chopped walnuts 1 tsp ground cinnamon ½ tsp ground nutmeg 250g cream cheese, softened 50g butter ½ cup (80g) icing sugar mixture Red, yellow & green liquid food colouring
1. Preheat oven to 180°C. Grease and line the base and sides of a 10cm x 20cm (base measurement) loaf pan with baking paper, allowing the 2 long sides to overhang. 2. Combine the date, water and bicarbonate of soda in a medium heatproof bowl. Set aside for 10 mins to soak. Add the eggs and oil and whisk to combine. 3. Combine the flour, sugar, carrot, walnut, cinnamon and nutmeg in a bowl. Stir in the date mixture. Spoon into the prepared pan and smooth the surface. Bake for 50 mins or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 mins to cool slightly before transferring to a wire rack to cool completely. 4. Use an electric mixer to beat the cream cheese and butter in a bowl until smooth and creamy. Add icing sugar. Beat until well combined. Reserve ¼ cup of the icing. Spread remaining icing over top of cake. 5. Divide reserved icing between 2 bowls. Add red and yellow colouring to 1 portion to make orange icing. Tint remaining icing portion with green colouring. Place the orange icing in a piping bag fitted with a 2mm nozzle. Pipe 1cm-long carrot shapes on top of cake. Place the green icing in a clean piping bag fitted with a 2mm nozzle. Pipe onto cake to make the carrot tops. 6. Cut into slices to serve.
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