Carrot Cake Loaf

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An easy recipe for a moist carrot cake with a lemony cream cheesy icing.

No surprise here, but I’m excited about this one. If anyone ever asks me what my favourite cake is I always answer with carrot cake. I can’t say for definite if it’s actually my absolute favourite, I have many favourites, but it’s definitely top three.

I’ve left this carrot cake without any additions, but feel free to add walnuts, raisins, etc. They’ll all be delicious!

For my first cake recipe, I’ve decided to go with a loaf because they’re so simple. Mix it it, stick it in a loaf tin and slather on the icing.

Icing tip – have BOTH of your cream cheese and your butter at room temperature or you’ll get lumpy icing. And full-fat cream cheese. No alternative.

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5 from 1 vote

Carrot Loaf Cake

Prep Time15 minutes
Cook Time1 hour
Decorating Time10 minutes
Total Time1 hour 10 minutes
Course: Dessert
Keyword: cake, cake cake loaf, carrot cake, loaf cake
Servings: 10

Ingredients

Carrot Cake

  • 100 g caster sugar
  • 100 g light brown sugar
  • 2 large eggs
  • 150 ml tasteless oil sunflower, rapeseed, canola
  • 150 g plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate soda
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • 200 g grated carrots freshly grated, not pre grated
  • 100 g pecans/walnuts/raisins (optional)

Cream Cheese Icing

  • 40 g unsalted butter room temperature
  • 120 g full-fat cream cheese room temperature
  • 120 g icing sugar
  • zest lemon
  • 1 tbsp lemon juice

Instructions

  • If you haven't already, take your butter and cream cheese out of the fridge for your icing later.
  • If adding nuts, please toast them first!

Cake

  • Preheat your oven 180C/160°C fan and grease and line your 2lb loaf tin. I have some of these.
  • Whisk together your eggs and sugar until thick. About 3 minutes. Mix through your oil.
  • Fold through your dry ingredients. Try not to over mix.
  • Add your grated carrots and chopped nuts or raisins, if using.
  • Pour your mixture into your prepared loaf tin. Bake for 55-60 minutes. Insert a skewer to check if it's done. Wet batter – put it back in!
  • Leave it cool for ten minutes in your tin. Then tip it out and leave it cool on a wire rack. If it gets stuck, run a knife around the edge between the cake and the tin and give it a good bang on the bottom. Leave to cool completely before icing.

Cream Cheese Icing

  • Beat your butter by itself first to make sure to get rid of any lumps. Then add your cream cheese and beat again.
  • Add your icing sugar, lemon zest and juice and beat. Gently does it or you'll end in a puff of icing sugar. I often put a tea towel over the bowl with my hand whisk underneath to catch the sugar cloud.
  • Slather over the top of your cake. And decorate as you like. These are very cute .

Notes

  1. Grate your own carrots rather than buying pre grated. Pre grated can be a bit dry.
  2. Feel free to use all caster sugar or all brown sugar. Dark brown sugar would also work.
  3. Make sure your icing ingredients are room temperature before using, or you’ll get lumpy icing.
  4. This cake should be stored in the fridge once iced, as the icing needs to be kept refrigerated.
  5. The un-iced cake will freeze very well.

Enjoy, R x

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1 Comment

  1. 5 stars
    Excellent recipe very easy follow with standard household ingredients. Very handy to freeze surplus for unexpected guests appear. Looking forward to turning my hand at another recipe very soon

     

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