CARROT CAKE LOAF WITH CINNAMON AND RAISINS
INGREDIENTS:
CAKE LOAF:
- 150g Pernerka Fine White Spelt Flour
- 150g Pernerka Fine Plain Wholemeal Flour
- 500g finely grated carrot
- 140ml vegetable oil
- 100ml lukewarm water
- 140g sugar
- 2 tsp cinnamon
- A pinch of vanilla powder or a some vanilla bean paste
- A handful of raisins
- 6g baking powder
- 70g apple purée
CHEESE FROSTING:
- 250g natural quark
- 250g Mascarpone cheese
- Icing sugar to taste
TIPS AND TRICKS:
- If you’d like the cake loaf to be completely vegan, you can replace the cheese frosting with lemon drizzle (mix around 100g of icing sugar with a few spoons of lemon juice).
- Soak the raisins in some water before adding them to the recipe.
INSTRUCTIONS:
1) Grate the carrots into a bowl, then add the sugar, cinnamon, vanilla powder (or vanilla bean paste), soaked raisins and mix.
2) Next, add the sifted flour and the baking powder. Pour in the water, oil and spoon in the apple purée. Mix well until everything comes together, then pour the cake batter into a loaf tin lined with parchment paper.
3) Bake the cake loaf in the preheated oven at 170C for about 50 minutes. Perform the skewer test to see if the cake loaf is done. Insert a clean skewer into the middle of the cake and if the skewer comes out clean, the cake loaf is baked. If it comes out wet or with crumbs on, continue baking for a few more minutes and then check again.
4) Make the cheese frosting by mixing the ingredients for the frosting together. Cool the cake loaf before topping it with it or use the suggested lemon drizzle topping. Slice and serve. Enjoy!