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.

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

Jump to:

• Ingredients and Substitutions
• Equipment Required
• Recipe Steps
• How Do I Store Carrot Cake?
• More easy Loaf Cake recipes
• Carrot Loaf Cake

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.

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.

• 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.

More easy Loaf Cake recipes

Banana Loaf Cake

Chocolate Chip Loaf Cake

Apple Loaf Cake

Ginger Loaf Cake

Chocolate Loaf Cake

The Best Lemon Loaf 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.

Do let me know how you got on in the comments below or come on over and join me on my social media pages. I would love to see you there. x