Carrot Pineapple Loaf
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This recipe makes 16 servings
Nutritional Info |
|
|---|---|
| Per slice: about | - |
| cal | 254 |
| pro | 3 g |
| total fat | 11 g |
| sat. fat | 3 g |
| carb | 37 g |
| fibre | 1 g |
| chol | 29 mg |
| sodium | 228 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 7 |
| vit A | 25 |
| vit C | 3 |
| folate | 17 |
Freshly grated orange rind brightens the flavours of this loaf, and marzipan carrots lighten the look. Doubling the parchment paper keeps the outside from darkening too much.
Ingredients
- 2 eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 tsp finely grated orange rind
- 1 tsp vanilla
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups grated carrots
- 1 can (14 oz/398 mL) crushed pineapples, drained
- 1/2 cup shredded sweetened coconut
- Cream Cheese Icing:
- 2 tbsp cream cheese, softened
- 2 tbsp butter, softened
- 1/4 tsp vanilla
- 3/4 cup icing sugar
- Marzipan Carrots:
- 1 oz marzipan
- Green and orange Paste food colouring
- 1 tsp chocolate wafer cookie crumbs
Preparation
Line 9- x 5-inch (2 L) loaf pan with double-thickness parchment paper; set aside.
In large bowl, beat eggs with sugar until light and fluffy; beat in oil, orange rind and vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into egg mixture until moistened. Stir in carrots, pineapple and coconut. Scrape into prepared pan.
Bake in centre of 350°F (180°C) oven for about 1 hour or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 15 minutes. Remove from pan; let cool completely. (Make-ahead: Wrap in plastic wrap and store for up to 2 days. Or overwrap in foil and freeze in airtight container for up to 2 weeks; thaw.)
Cream Cheese Icing: In bowl, beat cream cheese with butter; beat in vanilla. Beat in sugar, half at a time, until smooth. Spread over top of loaf.
Marzipan Carrots: Tint 1 tsp (5 mL) of the marzipan green and remaining marzipan orange, kneading to combine. Divide orange marzipan into 7 balls; roll each into carrot shape and score with knife to resemble carrot. Shape green marzipan into carrot tops. With toothpick, make hole in each carrot and attach top.
Using handle of wooden spoon, make holes lengthwise along centre of loaf. Insert carrots, leaving leafy tops and bit of orange sticking out. Sprinkle cookie crumbs around each carrot to resemble earth.
In large bowl, beat eggs with sugar until light and fluffy; beat in oil, orange rind and vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into egg mixture until moistened. Stir in carrots, pineapple and coconut. Scrape into prepared pan.
Bake in centre of 350°F (180°C) oven for about 1 hour or until cake tester inserted in centre comes out clean. Let cool in pan on rack for 15 minutes. Remove from pan; let cool completely. (Make-ahead: Wrap in plastic wrap and store for up to 2 days. Or overwrap in foil and freeze in airtight container for up to 2 weeks; thaw.)
Cream Cheese Icing: In bowl, beat cream cheese with butter; beat in vanilla. Beat in sugar, half at a time, until smooth. Spread over top of loaf.
Marzipan Carrots: Tint 1 tsp (5 mL) of the marzipan green and remaining marzipan orange, kneading to combine. Divide orange marzipan into 7 balls; roll each into carrot shape and score with knife to resemble carrot. Shape green marzipan into carrot tops. With toothpick, make hole in each carrot and attach top.
Using handle of wooden spoon, make holes lengthwise along centre of loaf. Insert carrots, leaving leafy tops and bit of orange sticking out. Sprinkle cookie crumbs around each carrot to resemble earth.
Source : Canadian Living Magazine: April 2007
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Serve this moist loaf as a light snack with tea or as a dessert after dinner.
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