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Carrot Cake Loaf
Zutaten für 8 Portionen	Menge anpassen
die Zutaten:
General
2	eggs
4 Esslöffel	Sunflower oil
50 Gramm	Muscovado sugar; (2oz)
65 Gramm	Plain flour; (2 1/2oz)
65 Gramm	Plain wholemeal flour; (2 1/2oz)
1 Teelöffel	baking powder
1	carrot grated
50 Gramm	Stoned raisins; (2oz)
50 Gramm	Walnuts; chopped (2oz)
1	Ripe banana; mashed
1	Ripe banana; mashed
150 Gramm	Skimmed milk soft cheese; (5oz)
For The Frosting
150 Gramm	Skimmed milk soft cheese; (5oz)
die Zubereitung:
Preheat the oven to Gas Mark 4/180 C/350 F. Lightly grease and line the base of a 1kg (2lb) loaf tin. Beat the eggs, oil and sugar in a bowl until thick and smooth. Sift the flours and baking powder, and fold them into the creamed mixture. Stir in the carrot, raisins and walnuts and spoon the mixture into the prepared tin. Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and leave in the tin for 5 minutes, then turn out on to a wire rack to cool completely. Mix the frosting ingredients, together. Slice the cake horizontally in half and sandwich the two halves together with half of the frosting. Spread the remaining frosting over the top of the cake.

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