- Carrot & Pear Loaf.jpg (32.22 KiB) Viewed 335 times
Takes: 1½ hours (plus cooling time)
Serves: 8
No nutritional information available.
Ingredients
- 175g (6¼oz) butter, softened, plus extra for greasing
- 200g (7oz) xylitol
- 3 eggs, beaten
- 175g (6¼oz) wholemeal self-raising flour
- 1 tsp baking powder
- 2 tsp ground mixed spice
- 2 tsp ground cinnamon
- 1 ripe pear, peeled and grated
- 150g (5¼oz) carrots, finely grated
- 50g (1¾oz) pecans, finely chopped
- 100g (3½oz) light soft cheese
- Grated zest and juice of ½ orange
- 2 tbsp fresh coconut flakes
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Grease a 900g (31¾oz) loaf tin and line the base and the two long sides with baking paper.
2. Place the butter, 175g (6¼oz) of the xylitol, the eggs, flour, baking powder and spices in a mixing bowl and beat with a hand-held electric mixer for 1 - 2 minutes until thoroughly combined. Fold in the pear, carrots and pecans. Spoon the mixture into the tin and level the surface.
3. Bake for 55 - 70 mins until risen, golden and a skewer inserted into the cake comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack, top-side up and leave to cool completely.
4. Place the soft cheese, orange juice and zest and remaining xylitol in a small bowl and beat together to make a smooth runny icing, adding a little warm water, if needed.
5. Spread the icing over the cake, allowing it to run down the sides. Scatter over the coconut flakes. Leave until set then slice to serve.
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