Nutritional Info

Nutrition Facts

Serving Size 1 (63g)

Calories 157
Calories from Fat 8 (5%)
Amount Per Serving %DIV
Total Fat 0.8g 1%
Saturated Fat 0.5g 3%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 2.4mg 1%
Sodium 292.1mg 13%
Potassium 92.6mg 2%
Total Carbohydrate 32.3g 11%
Dietary Fiber 1.6g 6%
Sugars 1.7g
Protein 4.5g 9%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
 
Recipe Description
Universally loved, this is one ofthe most irresistible cakes there is. Everyone has their own version; here poppyseeds add colour and crunch, and pineapple gives it extra moistness, while orange provides a tangy touch.
Prep time
15 min
Cook time
1 hr 10 min
Ready In
1 hr 25 min

Ingredients

Serves Tool

Serves To:USMetric
3 Tablespoon(T)  poppy seeds
3   eggs, beaten
1   orange zested
1/2 Cup(c)  fresh or canned pineapple, drained and finely chopped
3/4 Cup(c)  walnut pieces
1/2 Cup(c)  butter, melted and cooled
1 Cup(c)  mascarpone
1   orange zested
2 1/4 Cup(c)  plain (all-purpose) flour
2 Teaspoon(t)  baking powder
1 Teaspoon(t)  bicarbonate of soda (baking soda)
1/2 Teaspoon(t)  salt
1 Teaspoon(t)  ground cinnamon
1 1/3 Cup(c)  soft light brown sugar
2 Tablespoon(T)  icing (confectioners') sugar, sifted

Preparation

Preheat the oven to 350°.

Line the base of a 1.5litre/2 1/2 pint/61/4 cup loaf tin (pan) with baking parchment. Grease the sides ofthe pan and dust with flour.

Sift together the flour, baking powder, bicarbonate of soda, salt and cinnamon into a bowl. Stir in the poppyseeds.

Mix together the brown sugar, eggs and orange rind in a separate bowl. Lightly squeeze the excess moisture from the grated carrots and stir the carrots into the egg
mixture with the pineapple and walnut pieces. Gradually stir the sifted flour mixture
into the egg mixture until well combined, then gently fold in the butter.

Spoon the mixture into the prepared pan, level the top and bake for about 1-11/4 hours until risen and golden brown. (To check ifthe cake really is cooked in the centre, push a thin metal skewer right down into the middle ofthe cake. Pull it out immediately and feel if there is any sticky mixture clinging to the skewer. If it comes out clean the cake is done, if not, put it back for a further 10 minutes and test again.)

Remove the cake from the loaf tin and allow to coolon a wire rack. Remove the baking parchment when completely cold.

To make the icing, beat the mascarpone with the icing sugar and orange rind. Cover
and chill until needed. When ready to serve, beat well, then spread thickly over the top
ofthe cake. Cut into slices and eat.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Carrot Loaf Cake
Enter multiple addresses on separate lines or separate them with commas.