If you are reading this post for the first time, you have no idea what lengths I had to go to to get this post back up! Long story short there were technical difficulties, 1 hour phone calls to my domain host, logins to my FTP, a loss of hair due to excessive hair pulling, lots of refreshing and just general angst and frustration. Thank goodness I wrote  the recipe down with a good ‘ol pen and paper! So without further ado here it is.

INGREDIENTS:

• 1.5 cups self-raising bran enriched flour
• 1/2 cup cake flour
• 1/2 cup castor sugar
• 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 3/4 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp cardamom
• 1/3 cup vegetable/sunflower/canola oil
• 3/4 cup milk
• 2 carrots, grated
• chopped dates, handful
• chopped pecan nuts, handful

For the cardamom & yoghurt icing

• 1/2 cup icing sugar
• 2 Tb greek or double cream yoghurt
• pinch of ground cardamom or more

METHOD:

1. Whisk dry ingredients together in a bowl.
2. Whisk wet ingredients together.
3. Combine wet ingredients into dry ingredients and mix until incorporated.
4. Fold carrots, dates and nuts into mixture.
5. Empty contents into a greased loaf pan and bake at 180ºC for 40 – 45 minutes until the top is brown and a knife comes out clean.
6. To make the icing, mix the icing sugar and yoghurt together with the cardamom. If you would like a thicker icing add more icing sugar. Glaze when completely cool.