Carrot Cake Loaf
Welcome to KimBakesMeHappy! This soft, warmly spiced, and unbelievably moist carrot cake is one of my all-time favorites. Finished with the creamiest frosting, it’s guaranteed this recipe will satisfy any sweet tooth.
For those thinking you might not like carrot cake… this one will convince you otherwise. Happy baking!
Carrot Cake Loaf
Course: Sweets8
slices20
minutes1
hour5
minutes1
hour25
minutesSuper simple recipe for a delicious moist and spiced carrot cake loaf with a creamy frosting. Preparing this recipe is a piece of cake 😉 and will definitely satisfy anyone who gets to try a piece.
Ingredients
- Loaf
4 eggs
240 ml sunflower oil
200 gr light brown sugar
1 ½ tsp vanilla extract
240 g self-rising flour
1 ½ tsp cinnamon
¼ tsp ground nutmeg
½ tsp ground ginger
½ tsp salt
300 g grated carrots
100 g walnuts & some more for decoration
- Topping
200 g cream cheese
50 g butter
75 g powder sugar
Instructions
- Preheat the oven to 180 °C. Whisk together the eggs, sunflower oil, light brown sugar and vanilla extract.
- Sift in the self-rising flour, add all the spices and mix with a spatula until combined.
- Chop the walnuts into small chunks. Add these and the grated carrots to the batter and mix well.
- Pour the batter into a parchment lined loaf pan and bake for approximately 1 hour 5 minutes, until golden brown and a toothpick inserted into the center comes out clean. Let cool completely.
- In a deep bowl, mix the cream cheese together with the butter and powdered sugar with a mixer into a smooth & creamy frosting. Spread the frosting evenly on top of the completely cooled cake. Garnish the cake as desired with some additional walnuts.
Notes
- Without frosting, the carrot cake can be stored out of the fridge.
- With the frosting, the carrot cake should be stored in the fridge. Before serving, get the cake out of the fridge to get room temperature.
