Cook1 hr 30 min
I used wholemeal flour in this super moist loaf cake making it a healthier option. It’s the perfect treat for afternoon tea and, even though it keep well for a few days if wrapped in foil, it’s not something I ever had to do as it never stays around that long in my house. It is an easy bake and you could omit the caramelized orange.
Carrot & Banana Loaf
For the cake
175g butter, softened
175g muscovado sugar
225g wholemeal flour
2tsp baking powder
1tsp ground allspice
175g carrots, peeled and grated
2 ripe bananas, mashed
50g walnuts, chopped
2 egg whites, beaten
For the topping
200g light cream cheese
2tbsp icing sugar
Grated rind of 1 orange
To decorate (optional)
walnuts, 2tbsp caster sugar
Preheat the oven to 180C/160C fan. Line a 2lb loaf tin with baking parchment.
In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition and then beat in the yoghurt.
Sift together the flour, baking powder, allspice and cinnamon and fold into the mixture. Stir in the carrots, banana and nuts and lastly, fold in the beaten egg whites.
Spoon the mixture into the prepared loaf tin. Level the mixture with a pallet knife or spoon then cover with foil and bake for 1½ hours or until firm to the touch and a skewer inserted into the middle comes out clean.
Let the loaf cool in the tin for about 10 minutes then turn the loaf out onto a cooling rack to cool completely.
For the frosting, in a bowl beat together the cream cheese, sugar and orange zest and spread over the top of the cake.
For the decoration, cut away the orange zest in strips, removing as much of the white pith as possible. Place the sugar, water and zest into a small saucepan. Under a medium heat bring to a gentle simmer and continue simmering without stirring until all the water has evaporated and the sugar just begins to colour. Turn the orange zest out onto a baking tray lined with baking parchment and leave to cool. Decorate the top of the cake with the caramelized orange.