Carrot Cake Loaf

Carrot cake loaf somehow seems like a guilty free way of enjoying a slice of cake; with or without the icing, however it still comes with all the sweet spicy indulgence. The maple glaze icing alleviates some heaviness that a cream cheese icing has; making it an acceptable sweet touch and the crushed pecans heighten the maple flavour.         

Carrot Cake Loaf

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1 3/4 cups unbleached all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 tablespoon chai seeds

1 1/2 teaspoon cinnamon

1 teaspoon British mixed spice

1/4 teaspoon salt

2 eggs

2/3 cup canola oil

1/2 cup milk

1/4 cup caster sugar

1/2 cup packed dark brown sugar

2 teaspoons maple flavouring

2 cups grated carrots

Preheat oven to 350ºF. Grease and flour a 9x5' loaf tin and line the bottom with baking parchment paper.

In a large bowl, whisk together, the flour, baking powder, baking soda, chia seeds, cinnamon, British mixed spice and salt. 

In another bowl, whisk together the eggs, oil, milk, both sugars, maple flavouring and grated carrot; then stir into the flour mixture until just combined.

Scape the batter into the prepared tin and bake until a tester inserted in the centre comes out clean, about 50 to 60 minutes. Cool the baking tin for 10 minutes then remove and allow to cool completely on a wire rack. Once cool the loaf may be iced with an icing of your choice, or the maple glaze provided below and sprinkled with crushed pecans.  

Maple Glaze

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1 tablespoon butter

1 1/2 cups powdered icing sugar, sifted

2 tablespoons of milk

1 teaspoon maple flavouring

Melt the butter and add the icing sugar, milk and maple flavouring. Mix until creamy. 

Hope everyone had a nice weekend. Hot temperatures are here for a couple of days. - JD