Ingredients

The following ingredients have 15 Servings
  • 160 g peeled and grated carrots
  • 50 ml sunflower oil
  • 2 medium sized eggs
  • 100 g light soft brown sugar
  • 200 g plain white gluten free flour
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 100 g sultanas
  • 2 tbsp milk
  • 50 g icing sugar
  • 200 g quark cream cheese (0% fat)
  • 1 tbsp lemon juice
  • ½ tsp vanilla essence

Instruction

  • Pre-heat oven to 180C / 350F / Gas Mark 4
  • Lightly grease a 15 x 8 x 5cm loaf tin. Cut out and line the base with a piece of greaseproof paper.
  • In a large mixing bowl, place the carrots, sunflower oil, eggs and sugar and beat them together.
  • Sieve in the flour, salt cinnamon, baking powder and bicarbonate of soda.
  • Stir in the sultanas and milk.
  • Pour the batter into the loaf tin and bake in the centre of an oven for about 30 minutes. Check the cake is cooked by inserting a skewer into the centre. It should come out clean!
  • Once cooked, put the loaf tin on a wire rack to cool for about 10 minutes. Then turn out the cake, remove the piece of greaseproof paper from the bottom and allow to cool further.
  • While the cake is cooling make the cream cheese topping by sifting the icing sugar into a bowl and then stirring in the cream cheese, lemon juice and vanilla.
  • Beat the cream cheese mixture well.
  • Once the cake has cooled completely, spread the topping all over using a palate knife.
  • Keep the finished cake in an airtight container. Slice as required.