Lactose-Free Carrot Loaf

Name: Lactose-Free Carrot Loaf
Ingredients: 1 stick lactose-free (Kosher) margarine; 1/2 cup + 1 tbsp sugar; 2 tsp vanilla extract; 1/4 lb lactose-free yogurt; 1 pinch salt; 3 None eggs; 2 cups all-purpose flour; 1 tsp baking powder; 1/3 lb carrots, peeled and coarsely grated; 2 tbsp sliced almonds; 1/3 lb lactose-free cream cheese; 2 tbsp unsweetened cocoa powder; 1/3 cup powdered sugar

13 ingredients

2 steps

Ingredients

1 stick lactose-free (Kosher) margarine
1/2 cup + 1 tbsp sugar
2 tsp vanilla extract
1/4 lb lactose-free yogurt
1 pinch salt
3 None eggs
2 cups all-purpose flour
1 tsp baking powder
1/3 lb carrots, peeled and coarsely grated
2 tbsp sliced almonds
1/3 lb lactose-free cream cheese
2 tbsp unsweetened cocoa powder
1/3 cup powdered sugar

Directions

1

Preheat the oven to 325°F. Mix the margarine, sugar, vanilla extract, yogurt and salt in a large bowl. Stir in the eggs one at a time. In a separate bowl, mix the flour and baking powder, then stir into the liquid ingredients. Stir in the grated carrot and pour the mixture into a greased and floured 9 x 5 inch loaf pan and smooth the top. Bake in the oven for 45 mins, then cover with foil. Bake for an additional 15 mins. Remove foil and allow to cool for 20 mins. Remove cake from pan and cool on a wire rack.
2

Fry the almonds in a dry pan until golden brown and set aside to cool on a plate. Mix the cream cheese, cocoa powder and powdered sugar with a hand mixer until creamy. Spread the icing on the cake and sprinkle with almonds.