2 cooking apples (e.g. Bramley's), peeled and cored
100ml milk (or double cream but you'll need a little more)
For the icing
300g cream cheese
3/4 to 1 teaspoon vanilla extract
60g icing sugar
15g crushed Ritz® crackers (or something similar)
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Method Prep:20min › Cook:40min › Ready in:1hr
For the cake:
Preheat the oven to 190 C / Gas 5. Grease a 900g loaf tin and line with baking parchment.
Beat the butter and sugar together in a bowl until fluffy. Add the egg and beat until pale and creamy. Sift in the flour followed by the carrot and apple. Pour in the milk and mix until well incorporated. Spoon the mixture into the prepared cake tin and smooth the top.
Bake in the preheated oven for about 40 minutes, until risen and golden and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool.
For the icing:
As your cake is cooling make up the icing. In a mixing bowl combine the cream cheese, vanilla extract and icing sugar then cream together until completely smooth then add the crushed crackers and mix in a little more.
Once the cake has cooled completely, transfer to a serving plate then spread the cream cheese icing on top. Decorate with blueberries.