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Home » Cakes » Easy Carrot Loaf Cake

Easy Carrot Loaf Cake

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Carrot Loaf Cake is one of my all time favourite cakes. There is just something about the moist spiced carroty middle paired with the gorgeous cream cheese icing that sends me someplace special and it will do the same for you too, I'm telling ya. It's impossible not to reach for a second slice.

carrot cake loaf sliced with a knife to the right and a single slice on a white side plate

This is an incredibly easy carrot loaf cake to throw together too. The ingredients couldn't be simpler but the result is very special indeed.

I know that most versions of this cake originate from across the pond but my u.k version takes all that is special and then some. I have tasted none better. I can't help but be a show off Susan here.

The oil produces an amazingly moist, tender crumb and the simple but velvety cream cheese icing brings out all the wonderful, earthy flavours and spices. One slice is NEVER enough unfortunately. Consider yourself warned.

There is a full printable recipe card at the bottom of this post.

Ingredients and Substitutions

I don't like adding nuts or raisins (big old yuk) here but if it pleases you more than it does me, chuck in a handful of either or both.

grated carrot, eggs, flour, sugar, cinnamon, mixed spice and oil in bowls, ramekin and a jug

200 grams (7.05 oz) Self Raising Flour - Any self raising flour is fine. If you only have plain flour then add 1 rounded tsp of baking powder. You could also use gluten free flour.

2 Large Eggs - Large

200 grams (1 cup) Sugar - caster sugar, golden or refined is my choice but light brown sugar will work too. Dark brown sugar will give a darker, heavier cake.

200 mls Oil - I use sunflower oil but any flavourless oil will be fine.

200 grams (7.05oz) Carrots - Any carrots will work. I peel and top and tail mine before grating or blitzing them in a food processor.

1 tsp Mixed Spice - better than All Spice

1 tsp Ground Cinnamon - my favourite spice, just saying.

Cream Cheese Icing

90 grams (3.17oz) Cream Cheese - full fat I'm afraid. The lighter versions will be too thin for the icing.

25 grams (0.88oz) Butter - salted or unsalted. Not baking spread.

175 grams (1.5 cups) Icing Sugar - powdered icing sugar

Equipment Required

  • large mixing bowl and hand held whisk, wooden spoon or a free standing mixer
  • scales
  • measuring jug
  • grater or food processor
  • 2 lb lined loaf tin
  • oven thermometer/optional

Recipe Steps

  • I usually use my free standing mixer but have made this cake with an electric hand whisk for the photos. Even a wooden spoon will do the job with some elbow action.
eggs, oil and sugar in a large mixing bowl
  • Beat together the oil, eggs and sugar until thick and pale. A few minutes if using electric mixers.
beaten eggs, oil and sugar in a large mixing bowl
  • Add in the flour and spices.
loose flour, brown spices on top of beaten eggs, oil and sugar mixture all in a large mixing bowl.
  • Beat again until mixed through well and you can see no more dry flour and spices.
carrot cake batter in a large mixing bowl
  • Tip in the grated or blitzed carrots.
grated carrot on top of carrot cake batter in a large mixing bowl
  • Stir with a wooden spoon or spatula until completely mixed in.
carrot cake batter in a large mixing bowl with a wooden spoon resting on the edge
  • Tip into a lined or greased 2 lb loaf tin. Level off the mixture in the tin. Here is a guide of how to line your loaf tin if you don't have loaf liners.
carrot cake batter in a lined loaf tin
  • Bake for an hour until a cocktail stick comes out clean from the center of the cake.
baked carrot cake loaf in a paper lined loaf cake tin
  • Allow to cool in the tin.
  • Meanwhile make the incredible icing. I recommend using a food processor to make the icing as it's incredibly easy that way but if you haven't got one then use a whisk and a large mixing bowl. Make sure the butter is soft if not using a food processor and break up the cream cheese well before sieving your icing sugar into the bowl. An electric hand whisk will make the icing sugar fly everywhere at first so consider using a hand held whisk until most of the icing sugar is mixed in.
  • If using a food processor just blast the whole lot together like you just don't care.
  • Once the cake is completely cool then slather the GORGEOUS icing on there in glorious thick waves.
iced carrot loaf cake with two slices cut and another slice on a white side plate to the side

How Do I Store Carrot Cake?

In the fridge is my personal recommendation. I love the whole thing cold. I'm not sure why, apart from the fact that it just seems to taste at it's best like that. And that is more than enough for me.

It will of course, make it last longer too, the icing is made up mostly of cream cheese.

But it will keep a day or so out of the fridge in an air tight tin or suchlike.

If you like this recipe then you may like/adore these.

Banana Loaf Cake

Chocolate Chip Loaf Cake

Apple Loaf Cake

Ginger Loaf Cake

Chocolate Loaf Cake

The Best Lemon Loaf Cake

Apple Crumble Cake

Chocolate Fudge Cake

I do actually have a bigger version of this cake as a Carrot Traybake. It's a big old boy so great for entertaining a crowd.

carrot loaf cake sliced with a knife and another slice of cake on a white side place

Carrot Loaf Cake

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This easy carrot loaf cake is one of my most baked family recipes. I make it month in, month out and it thrills me every time. Super moist and delicious not to mention iced with the most incredible cream cheese icing.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course cake
Cuisine American
Servings 10
Calories 459 kcal

Ingredients
 

  • 200 grams caster sugar
  • 200 grams carrots grated or blitzed
  • 2 large eggs
  • 200 mls sunflower oil vegetable oil
  • 200 grams self raising flour
  • 1 tsp ground cinnamon level
  • 1 tsp mixed spice level

Cream Cheese Icing

  • 90 grams full fat cream cheese
  • 25 grams butter room temp
  • 175 grams icing sugar

Instructions
 

  • Preheat the oven to 170°C/325° F/Gas Mark 3
  • I usually use my free standing mixer but have made this cake with an electric hand whisk for the photos. Even a wooden spoon will do the job with some elbow action.
  • Beat together the oil, eggs and sugar until thick and pale. A few minutes if using electric mixers.
  • Add in the flour and spices. Beat again until mixed through well and you can see no more dry flour and spices.
  • Tip in the grated or blitzed carrots. Stir with a wooden spoon or spatula until completely mixed in.
  • Tip into a lined or greased 2 lb loaf tin. Level off the mixture in the tin.
  • Bake for an hour until a cocktail stick comes out clean from the center of the cake.
  • Allow to cool in the tin.

Cream Cheese Icing

  • I recommend using a food processor to make the icing as it's incredibly easy that way but if you haven't got one then use a whisk and a large mixing bowl. Make sure the butter is soft if not using a food processor and break up the cream cheese well before sieving your icing sugar into the bowl. An electric hand whisk will make the icing sugar fly everywhere at first so consider using a hand held whisk until most of the icing sugar is mixed in.
  • If using a food processor just blast the whole lot together like you just don't care.
  • Once the cake is completely cool then slather the GORGEOUS icing on there in glorious thick waves.
  • Apply To Deeply Satisfied Face And Don't Forget To Lick Your Fingers

Notes

  • Use an independent oven thermometer to make sure your oven temperature is correct. You wouldn't believe how much they vary.
  • In the fridge is my personal recommendation. I love the whole thing cold. I'm not sure why, apart from the fact that it just seems to taste at it's best like that. And that is more than enough for me.
  • It will of course, make it last longer too, the icing is made up mostly of cream cheese.
    But it will keep a day or so out of the fridge in an air tight tin or suchlike.

Nutrition

Calories: 459kcal | Carbohydrates: 53g | Protein: 4g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 62mg | Potassium: 50mg | Fiber: 1g | Sugar: 37g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

All nutritional information is approximate and intended only as a guide.

Keyword carrot cake,, carrot loaf cake, cream cheese icing, loaf cake
Tried this recipe?Take a pic and tag @applytofaceblog on Instagram. I would so love to see them!

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Comments

  1. Kat (The Baking Explorer)

    July 18, 2021 at 3:20 pm

    5 stars
    Looks so good and cream cheese frosting is just the best!!

    Reply
  2. Shona Alexander

    October 16, 2021 at 6:45 am

    5 stars
    Much as I love Carrot Cake I’ve never made one …until now. Wow tastes amazing …thank you. Definitely easy and will be on my regular baking list now 😊

    Reply
  3. Jaime miller

    September 17, 2022 at 10:36 pm

    I made this for my family a few months ago and my daughter has requested carrot cake cupcakes can I use this recipe ?? thank you

    Reply
    • Jenny

      September 18, 2022 at 2:07 pm

      Yes absolutely. I don't think I have but I would say it's a great idea! x

      Reply

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Hi, I'm Jenny Walters. A mother of two and passionate filler of bellies with stress free, simple and delicious recipes that gladden the soul. I am at heart a home cook.

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