Carrot & sultana loaf

Prep 30 mins | Cook 1 hr 15 mins | Serves 8

Rice bran or canola spray oil, for greasing
2 medium (about 400g) carrots, coarsely grated
2 cups plain flour
1 tsp bicarbonate of soda
2 tsp baking powder
1 tsp ground cinnamon
Pinch salt
34 cup raw sugar
14 cup desiccated coconut
12 cup sultanas
3 eggs (at room temperature), lightly whisked
12 cup rice bran oil or vegetable oil
450g can unsweetened crushed pineapple, well drained
Finely shredded lemon rind, to serve

Cream Cheese Frosting
125g 80%-less fat cream cheese
2 cups icing sugar mixture, sifted
2 tsp lemon juice

Step 1 Preheat oven to 180°C/160°C fan-forced. Lightly spray a loaf pan (base 21cm long x 11cm wide x 7cm deep) with oil and line with baking paper.

Step 2 Place grated carrots into a large bowl. Sift over flour, soda, baking powder, cinnamon and salt. Stir in sugar, coconut and sultanas.

Step 3 Combine eggs, oil and pineapple in a bowl. Mix well. Pour egg mixture into dry ingredients. Using a large metal spoon, gently fold to combine. Pour mixture into prepared pan and smooth top. Bake for 1 hour 10 minutes to 1 hour 15 minutes until golden and cooked through when tested with a skewer. Cool in pan for 15 minutes, then transfer to a wire rack to completely cool.

Step 4 To make cream cheese frosting, using electric hand beaters, beat ingredients in a bowl until light and fluffy. Spread over cooled cake, decorate with lemon rind and serve.

Good for you ... Carrots
Carrots

The old saying that carrots help you see in the dark is due to their high content of beta carotene, which the body converts to vitamin A and uses for normal vision.

A good source of vitamin C, one of the vitamins needed for the normal functioning of the immune system.

Provide dietary fibre, whether raw or cooked. Dietary fibre helps keep the intestine healthy.