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Carrot, date and walnut loaf

  • 0:45 Prep
  • 0:50 Cook
  • 12 Servings


  • 1 cup (140g) dried dates, coarsely chopped
  • 1/2 cup (125ml) boiling water
  • 1/2 teaspoon bicarbonate of soda
  • 2 Coles Brand Australian Free Range Eggs
  • 1/2 cup (125ml) vegetable oil
  • 2 cups (300g) self-raising flour
  • 1 cup (220g) brown sugar
  • 1 1/2 cups coarsely grated carrot (about 3 large carrots)
  • 1/2 cup (50g) coarsely chopped walnuts
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 250g cream cheese, softened
  • 50g butter
  • 1/2 cup (80g) icing sugar mixture
  • Red, yellow & green liquid food colouring


  • 1
    Preheat oven to 180C. Grease and line the base and sides of a 10cm x 20cm (base measurement) loaf pan with baking paper, allowing the 2 long sides to overhang.
  • 2
    Combine the date, water and bicarbonate of soda in a medium heatproof bowl. Set aside for 10 mins to soak. Add the eggs and oil and whisk to combine.
  • 3
    Combine the flour, sugar, carrot, walnut, cinnamon and nutmeg in a bowl. Stir in the date mixture. Spoon into the prepared pan and smooth the surface. Bake for 50 mins or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 mins to cool slightly before transferring to a wire rack to cool completely.
  • 4
    Use an electric mixer to beat the cream cheese and butter in a bowl until smooth and creamy. Add icing sugar. Beat until well combined. Reserve 1/4 cup of the icing. Spread remaining icing over top of cake.
  • 5
    Divide reserved icing between 2 bowls. Add red and yellow colouring to 1 portion to make orange icing. Tint remaining icing portion with green colouring. Place the orange icing in a piping bag fitted with a 2mm nozzle. Pipe 1cm-long carrot shapes on top of cake. Place the green icing in a clean piping bag fitted with a 2mm nozzle. Pipe onto cake to make the carrot tops.
  • 6
    Cut into slices to serve.

Source: taste.com.au


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