Lili Forberg’s carrot cake loaf
SERVES 10
For the cake
90g (3oz) Flahavan’s Organic Porridge Oats
140g (5oz) self-raising fl our
150g (5½oz) soft brown sugar
1 tsp cinnamon
½ tsp baking powder
75g (2¾oz) vegetable oil
1 free-range egg
1 tsp vanilla essence
245g (9oz) natural yoghurt
100g (3½oz) grated carrot
60g (2oz) chopped pecans
For the icing
200g (7oz) cream cheese
45g (1¾oz) icing sugar
1 tsp vanilla essence
To decorate
leftover Easter eggs of your choice
1 Preheat the oven to 170°C/Gas Mark 3.
2 In a large bowl, mix together all the dry ingredients, along with the vegetable oil, egg, natural yoghurt, grated carrot, chopped pecans and 1 tsp vanilla essence.
3 Grease and line a loaf tin, pour in the mixture, then bake for 1 hour.
4 In a separate bowl, use a hand mixer to combine the cream cheese, icing sugar and remaining vanilla essence.
5 Once baked, remove the loaf from the tin and allow it to cool, before topping with the icing.
Sprinkle over chopped up easter eggs of
