Tested till perfect Carrot Pineapple Loaf

Carrot Pineapple Loaf

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2007

Recipe3 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 1 loaf, 16 slices

Ingredients

  • 2 2eggeggs
  • 1 cup 1cupgranulated sugar
  • 1/2 cup 1/2cupvegetable oil
  • 2 tsp 2tspfinely grated orange rind
  • 1 tsp 1tspvanilla
  • 2 cups 2cupsall-purpose flour
  • 2 tsp 2tspbaking powder
  • 1 tsp 1tspbaking soda
  • 1/2 tsp 1/2tspsalt
  • 2 cups 2cupsgrated carrotcarrots
  • 1 can (14 oz/398 mL) 1can (14 oz/398 mL)crushed pineapplepineapples, drained
  • 1/2 cup 1/2cupshredded sweetened coconut

Cream Cheese Icing:

  • 2 tbsp 2tbspcream cheese, softened
  • 2 tbsp 2tbspbutter, softened
  • 1/4 tsp 1/4tspvanilla
  • 3/4 cup 3/4cupicing sugar

Marzipan Carrots:

  • 1 oz 1ozmarzipan
  • Green and orange paste food colouring
  • 1 tsp 1tspchocolate wafer cookie crumbs
To change the number of servings, enter the number, then press "calculate". or reset

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.

Nutritional Information Per slice: about

cal 254 pro 3g total fat 11g sat. fat 3g
carb 37g fibre 1g chol 29mg sodium 228mg

% RDI:

calcium 3 iron 7 vit A 25 vit C 3
folate 17
All rights reserved. Transcontinental Media G.P. © 2014