August 31, 2016
Comfort Food, Desserts, Cakes,
Nuts/Seeds, Walnut, Fruit, Dates, Kid Pleaser, Birthday, Entertaining, Electric Mixer, Oven Bake, High Fiber, Vegetarian, Flour more
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"From one of our national supermarkets and their monthly magazine hand out. Have not included 10 minutes soaking time and 10 minutes standing time."
Preheat oven to 180C.
Grease and line the base and sides of a 10cm x 20cm (base measurement) loaf pan with baking paper, allowing the 2 long sides to overhang.
Combine the date, water and bicarbonate of soda in a medium heatproof bowl and set aside for 10 minutes to soak and then add the eggs and oil and whisk to combine.
Combine the flour, sugar, carrot, walnut, cinnamon and nutmeg in a bowl and stir in the date mixture.
Spoon the mixture into the prepared pan and smooth the surface and then bake for 50 minutes or until a skewer inserted into the centre comes out clean and then set aside in the pan for 10 minutes to cool slightly before transferring to a wire rack to cool completely.
Use an electric mixer to beat the cream cheese and butter in a bowl until smooth and creamy and then add icing sugar and beat until well combined.
Reserve 1/4 cup of the icing.
Spread remaining icing over top of the cake.
Divide reserved icing between 2 bowls and add red and yellow colouring to 1 portion to make orange icing and tint remaining icing portion with green colouring.
Place the orange icing in a piping bag bitted with a 2mm nozzle and pipe 1cm long carrot shapes on top of cake.
Place the green icing in a clean piping bag fitted with a 2mm nozzle and peipe on cake to make the carrot tops.
Cut into slices to serve.
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