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.
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.
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