Name: Carrot and fruit loaf
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 16 servings
Cuisine: Bake
Ingredients: 225.00 g butter; 225.00 g brown sugar; 4.00 eggs large, seperated; 180.00 g flour self-raising; 5.00 ml Baking powder; 2.00 ml cinnamon ground; 2.00 ml mixed spice ground; 1.00 ml nutmeg ground; 100.00 g raisins; 50.00 g mixed citrus peel; 50.00 g sultanas; 320.00 g carrots grated, drained; 60.00 g cream cheese; 30.00 g butter; 15.00 ml orange or lemon, zest; 210.00 g icing sugar; 100.00 g pecan nuts

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Ingredients (17)

225.00 g	butter
225.00 g	brown sugar
4.00	eggs — large, seperated
180.00 g	flour — self-raising
5.00 ml	Baking powder
2.00 ml	cinnamon — ground
2.00 ml	mixed spice — ground
1.00 ml	nutmeg — ground
100.00 g	raisins
50.00 g	mixed citrus peel
50.00 g	sultanas
320.00 g	carrots — grated, drained

ICING

60.00 g	cream cheese
30.00 g	butter
15.00 ml	orange — or lemon, zest
210.00 g	icing sugar
100.00 g	pecan nuts

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Method:

Cream butter and sugar together until light.
Beat in the egg yolks.
Sift flour, baking powder and spices together and fold into the butter mixture along with the fruit.
Whisk egg whites until stiff, then fold into the batter along with the carrots.
Spoon into a greased and lined loaf tin and bake in a preheated 180 °C oven for 1 1/4 hours or until a skewer inserted into the centre comes out clean.
Leave to cool completely before icing.
To make the icing, beat the cream cheese, butter and citrus zest together.
Add icing sugar gradually and beat until creamy.
Spread over the cake and decorate with pecan nuts.
Makes 1 loaf