Carrot Cake Loaf
This carrot cake loaf is as good as classic spiced and carrot studded round cake with a smooth cream cheese frosting to make this an easy any day snack cake.
Servings 12
Calories 378kcal
Ingredients
Carrot Cake Loaf
- 160 grams / ¾ cup + 1 tablespoon light brown sugar
- 50 grams / ¼ cup dark brown sugar
- 114 grams / ½ cup sunflower oil
- 110 grams / 2 large eggs room temperature
- 290 grams / 1 ¾ cups + 1 tablespoon plain flour
- 3 grams / ½ teaspoon baking soda
- 6 grams / 1 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 270 grams / 3 cups carrots peeled and finely grated
- 33 grams / ⅓ cup walnuts roughly chopped
Frosting
- 40 grams / 3 tablespoons butter room temperature
- 55 grams / ½ cup + 2 teaspoons confectioner/icing sugar
- 125 grams / 4.4 ounces cream cheese room temperature
- 1 teaspoon vanilla extract
Instructions
Carrot cake loaf
- Preheat the oven to 160C/320F and lightly greaseproof a loaf tin.
- Place the sugars, oil and eggs and whisk until well combined, approximately 2 minutes.
- In a separate bowl place the flour, baking soda, baking powder and ground spices and stir to combine.
- Toss the dry ingredients into the wet ingredients and fold until your cake batter is formed and no dry portions remain on the edges of your bowl.
- Really fold here because the wet ingredients will sneakily puddle up in spots and the batter will be quite thick by the time you have finished incorporating.
- Add the grated carrot and roughly chopped walnuts and fold until well combined.
- Pour into your loaf tin and smooth out on top.
- Bake until golden and a skewer comes out clean, approximately 1 hour 5 minutes.
- Remove and allow to cool for 10 minutes before placing on a cooling rack to cool completely.
Frosting
- Place the butter into a bowl and whip until pale, approximately 3 minutes.
- Toss in the sugar and whip until it's well combined and smooth, at least 1 minute.
- Add the cream cheese and whip a further 30 seconds before adding in the vanilla extract and combine.
- Spoon on the top of your loaf and smear out over the entire loaf.
- Slice and serve.
- Dig in!
Notes
- Ground spices: Ground cinnamon and nutmeg work to add depth to the loaf and compliment the carrot flavor and brown sugars.
- Carrots: Raw orange carrots that are nice and crisp were used for a full and fresh flavor.
- Walnuts: For some people walnuts are controversial in carrot cake, but honestly, walnuts add a little crunch and the flavor compliments the carrots and ground spices. Remove, if you prefer, to make this your own. Alternatively you could replace with pecans in equal measure.
- Loaf tin: A traditional loaf pan is ideal for this recipe, as it allows the cake to bake evenly and gives it that perfect shape. The loaf tin used here fits 1 kilo or 2 pounds.
Nutrition
Calories: 378kcal