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CARROT LOAF CAKE

You've stumbled upon the ultimate guide to making a delicious carrot loaf cake.
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Prep Time 20 minutes
Cook Time 1 hour
20 minutes
Total Time 1 hour 40 minutes

Ingredients
  

The Cake!

  • 175 ml sunflower oil
  • 3 large eggs
  • 200 g light brown sugar
  • 250 g grated carrots
  • 100 g raisins/walnuts optional
  • Zest of 1 orange
  • 200 g self raising flour
  • 1 tsp bicarbonate of soda
  • 2 tsp mixed spice
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp nutmeg

Cream Cheese Frosting Glaze

  • 125 g unsalted butter room temp
  • 125 g icing sugar
  • 1 tsp vanilla extract
  • 250 g full-fat cream cheese

Decoration!

  • Fondant carrots
  • Chopped nuts
  • Grams - Ounces

Instructions
 

  • Cake
  • Preheat your oven to 180C/160C Fan and grease and line your 2lb Loaf Tin!
  • Pour the sunflower oil & eggs into a large bowl and add the sugar – mix lightly and combine.
  • Add the grated carrots, raisins/nuts, and orange zest and fold through to combine.
  • Add the flour, bicarbonate, mixed spice, ginger, cinnamon & nutmeg and mix again – try not to over mix!
  • Pour the mixture into the tin, and bake in the oven for 55-60 minutes. Sometimes it can take a little longer so test with a skewer!
  • Once baked, leave to cool in the tin for 10 minutes, and then cool on a wire rack. If your cake doesn't come out, it may not have finished baking, or you didn't line the tin well enough!
  • Cream Cheese Frosting
  • Beat your butter on its own for a few minutes to loosen it.
  • Add in the icing sugar, and beat again - I beat this for about 5 minutes, to make it really smooth.
  • Make sure your cream cheese doesn't have any excess water - I find it best to add it to a bowl first just to make sure.
  • Add in the cream cheese, and vanilla and beat. At first, it may look a little weird, but just keep on beating. I end up beating it for a few minutes - it can go through a lumpy stage first, but eventually, the lumps beat out and it's smooth and thick!
  • Once beaten - it should be lovely and thick.
  • Decoration
  • Slather your cream cheese frosting over the top of the cake!
  • Decorate with chopped nuts, carrot decorations or whatever!!
  • Enjoy!

Notes

  • I used this loaf tin!
  • This cake should be stored in the fridge because of the cream cheese frosting, and will last for three days! 
  • You can use 100g of raisins, or 100g of nuts... this time, I used walnuts!
  • If you want any more information on my cream cheese frosting, read this post! 
  • If you want to make a different sort of carrot cake - search my blog as I have many variations! 
  • The spices are optional, but they make a delicious flavour!