CARROT AND APPLE LOAF
2 cups (500 mL) grated carrot
1 apple, peeled
2 1/2 cups (625 mL) all-purpose
flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) salt
1
tsp (5 mL) cinnamon
1 tsp (5 mL) nutmeg
1/2 cup (125 mL) granulated sugar
1/2
cup (125 mL) melted unsalted butter
3/4 cup (175 mL) milk
2 eggs
1 tsp (5 mL)
vanilla
PUMPKIN SPICED ICING
1 1/4 cups (310 mL) sifted icing sugar
3 tsp (10
mL) pumpkin pie spice
1/2 cup (125 mL) unsalted butter, room temperature
1/2 tsp
(2 mL) vanilla
1 block (250 g) regular cream cheese, room temperature
1. Preheat
oven to 350°F (177°C).
2. Butter a 9 x 5-inch (2 L) metal loaf pan. Grate the
apple and measure out 3/4 cup (175 mL). When measuring carrot and apple, do not
pack down. Squeeze the measured apple using your hands to remove as much liquid
as you can.
3. In a bowl, whisk the flour with baking powder, baking soda, salt,
cinnamon and nutmeg. Make a well in the center. In a large bowl, whisk sugar
with melted butter until mixed. Whisk in milk, then eggs and vanilla. Using a
fork, stir in the grated apple, then carrot until evenly distributed. Pour into
dry ingredients and fold together just until no streaks of flour remain. The
mixture will be very thick. Turn into prepared pan and spread out as evenly as
possible.
4. Bake in the center of a pre-heated oven for 65 to 70 minutes, until
a cake tester inserted in center comes out clean. Remove to a cooling rack. Run
a thin-bladed knife around the edges of the cake. Leave in pan to cool for 20
minutes, then turn out of the pan and place back on the rack to cool completely.
Store at room temperature, covered with a tea towel, and leave overnight.
5.Wisk icing sugar with spice. Place butter in a separate bowl
and beat with an electric mixer on low speed just until creamy. Add vanilla. Cut
cream cheese into 4 pieces. Beat into butter using low speed, 1 piece at a time. Add about
one-third of the icing sugar mixture and beat on low just until mixed in,
scraping sides of bowl and beaters occasionally. Gradually beat in the remaining
icing sugar mixture just until smooth.
(recipe modified from the LCBO October 2021 issue)
