Carrot Cake Loaf
You don’t need to be a professional baker to enjoy this moist, flavourful carrot cake loaf recipe. The humble carrot is the star of this show!
Servings: 10 slices
Calories: 522kcal
Ingredients
Carrot Cake
- 120 ml vegetable oil
- 180 g soft brown sugar
- 2 eggs
- 200 g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 200 g grated carrot
- 1 tsp vanilla essence
- 75 g sultanas
- 75 g walnuts chopped (optional)
Cream Cheese Frosting
- 100 g butter room temperature
- 200 g cream cheese
- 100 g icing sugar sifted
- 1 tsp vanilla essence
- Zest of 1 orange
Instructions
- Preheat oven to 190C/375F/Gas Mark 5.
- Lightly grease a 2lb loaf tin.
- In a bowl, sift in the self-raising flour, bicarbonate of soda and cinnamon and set to one side.
- In a separate bowl or jug, beat the eggs and stir in the oil.
- Add the vanilla essence, sugar, grated carrots and sultanas, mixing them together. If you are adding walnuts, stir them in now too.
- Transfer mixture to the greased loaf tin and cook for 45 minutes. Check on it halfway through, if it is browning up too quickly on top loosely cover it with some foil.
- Leave the cake to cool in the tin before removing it. Either serve as it is or top with cream cheese frosting.
To make the cream cheese frosting:
1. Beat the butter and cream cheese together, either with an electric mixer or by hand.
2. Add in the icing sugar and vanilla essence, beating until well mixed in.
3. Stir in the orange zest.
4. Spread over the carrot cake loaf with a spatula.
Nutrition
Serving: 1 | Calories: 522kcal | Carbohydrates: 55g | Protein: 6g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 400mg | Fiber: 2g | Sugar: 35g
