Easy Carrot Loaf Cake

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.

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.

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.

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.

Eggs - Large

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.

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

Carrots - Any carrots will work. I peel and top and tail mine before grating or blitzing them in a food processor.

Mixed Spice - better than All Spice

Ground Cinnamon - my favourite spice, just saying.

Cream Cheese Icing

Cream Cheese - full fat I'm afraid. The lighter versions will be too thin for the icing.

Butter - salted or unsalted. Not baking spread.

Icing Sugar - powdered icing sugar

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.

• 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. Here is a guide of how to line your loaf tin if you don't have loaf liners.

• Bake for an hour until a cocktail stick comes out clean from the center of the cake.

• 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.

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

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.

5 from 3 votes

Print

Carrot Loaf Cake

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.

Course cake

Cuisine American

Keyword carrot cake,, carrot loaf cake, cream cheese icing, loaf cake

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 10

Calories 459 kcal

Author Apply To Face Blog

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

1. Preheat the oven to 170°C/325° F/Gas Mark 3

2. 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.

3. Beat together the oil, eggs and sugar until thick and pale. A few minutes if using electric mixers.

4. Add in the flour and spices. Beat again until mixed through well and you can see no more dry flour and spices.

5. Tip in the grated or blitzed carrots. Stir with a wooden spoon or spatula until completely mixed in.

6. Tip into a lined or greased 2 lb loaf tin. Level off the mixture in the tin.

7. Bake for an hour until a cocktail stick comes out clean from the center of the cake.

8. Allow to cool in the tin.

Cream Cheese Icing

1. 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.

2. If using a food processor just blast the whole lot together like you just don't care.

3. Once the cake is completely cool then slather the GORGEOUS icing on there in glorious thick waves.

4. Apply To Deeply Satisfied Face And Don't Forget To Lick Your Fingers

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

Nutrition Facts

Carrot Loaf Cake

Amount Per Serving

Calories 459 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 5g31%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 18g

Cholesterol 52mg17%

Sodium 62mg3%

Potassium 50mg1%

Carbohydrates 53g18%

Fiber 1g4%

Sugar 37g41%

Protein 4g8%

Vitamin A 239IU5%

Vitamin C 1mg1%

Calcium 22mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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