Carrot Cake Loaf

Method

1. Preheat the oven to 150°C (130°C fan, 300°F, gas mark 2). Grease 2 regular 25cm x 11cm (10x4.25 inch) loaf tins with butter and line with baking paper.

2. Add the light muscovado sugar and ground nut oil to the mixer. You can use vegetable oil as an alternative. Break 5 eggs and add to the mixture. Whisk straight away.

3. Grate the carrots into a seperate bowl. If you want you can use other exotic different coloured carrots from the market for a bit of variety. Add them to the mixture.

4. Add walnuts and golden sultanas to the bowl and mix.

5. In a separate bowl sift in the flour, cinnamon and nutmeg. Fold the mixture until fully mixed.

6. Pour the mixture into the loaf tins. Cook in a preheated oven for 40-45 minutes. Half way through cooking, use a sharp knife to cut lengthways along the top of the loaf to create a dome like effect.

7. Once cooked, remove from tins and allow to cool.

8. For the frosting, place the butter and cream cheese in the mixer. Add in the icing sugar, mixing it in by hand first to avoid mess. Add 1tsp of vanilla extract and mix. Decant the frosting into a bowl and pop in the fridge to firm up.

9. When firm take a palette knife and holding the loaf in your hands spread the frosting on starting around the sides and then piling it high on top. Smooth over the frosting for an even finish.

10. For the final touch, sprinkle golden sultanas and walnuts on the top and dust with icing sugar.