Carrot Cake Loaf (GF)

CARROT CAKE LOAF

This loaf does not even need the frosting but is really decadent with it and looks pretty! Recipe may be doubled and one loaf can be frozen for up to 2 months.  I doubled up the recipe and sent one of the loaves with my youngest son to the city and I'm still finishing off the other.  If you like carrot cake, this is a lovely recipe.  It has some zucchini in it - should we call it Carrot-Zucchini Loaf instead?

1³/₄ cups Gluten-Free Bake Mix, (425 mL)

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²/₃ cup SPLENDA^® Granular (150 mL)

2 tsp baking powder (10 mL)

1 tsp cinnamon (5 mL)

³/₄ tsp nutmeg (3 mL)

¹/₂ tsp baking soda (2 mL)

¹/₄ tsp cloves (1 mL)

¹/₄ tsp ginger (1 mL)

¹/₈  tsp salt (0.5 mL)

4 eggs

¹/₂ cup olive oil (125 mL)

¹/₃ cup granulated erythritol (75 mL)

¹/₂ cup grated zucchini (125 mL)

¹/₂ cup grated carrot (125 mL)

¹/₃ cup raisins, snipped in half, OR chopped walnuts (75 mL)

Cream Cheese Frosting (Optional):

4 oz light cream cheese, softened (125 g)

¹/₃ cup SPLENDA^® Granular (75 mL)

2 tbsp unsalted butter, softened (30 mL)

1 tbsp whipping cream (15 mL)

1 tsp vanilla extract (5 mL)

Preheat oven to 350°F (180°C). Grease or line a 8 x 4 x 3-inch (1.5 L) loaf pan with wax paper or foil if pan is old and not nonstick. Spray with nonstick cooking spray.

In large bowl, combine Gluten-Free Bake Mix, page___, SPLENDA^® Granular, baking powder, cinnamon, nutmeg, baking soda, cloves, ginger and salt.  In food processor with sharp blade, process eggs.  Add olive oil and erythritol; process.   Add dry ingredients and process at least one minute, scraping sides once. Stir in zucchini, carrot and raisins, OR chopped walnuts.

Scoop batter into loaf pan.  Bake 50 minutes, or until cake tester comes out clean.  Cover loaf lightly with foil in last 10 minutes. Place pan on wire rack and let loaf cool 10 minutes.  Remove loaf and carefully remove wax paper or foil, if using.  If using frosting, frost loaf when completely cool.

Cream Cheese Frosting:  In food processor with sharp blade or in blender, process cream cheese, SPLENDA^® Granular, butter, whipping cream and vanilla extract until smooth.

Yield:  18 slices

Raisins/walnuts

131.0/136.0 calories

3.3/3.8 g protein

10.7/11.9 g fat

5.1/3.2 g carbs