Carrot Cake Loaf RECIPE
This Carrot Cake Loaf makes for a great cake at any time of year. But you’ll still have plenty of freedom to decorate it with bunnies and eggs for an Easter twist.
Makes 10 slices Total Time 1 hour 10 mins
For the Cake
- 125ml vegetable oil, plus extra for greasing
- 2 large eggs
- 110g soft dark brown sugar
- 110g self-raising flour
- 1/2 tsp bicarbonate of soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 0.5 tsp ground nutmeg
- 80g grated carrot
- 70g walnuts, chopped
For the Frosting
- 75g soft cheese
- 30g unsalted butter
- 100g icing sugar, sieved
- 1 tsp vanilla extract
- Yellow food colouring
- Chocolate Mini Eggs
1. Preheat the oven to 180°C/160°C Fan/Gas Mark 4 and grease a 2lb loaf tin with a little oil.
2. Put the oil, eggs and sugar into a large mixing bowl and combine for 2 minutes using an electric whisk.
3. Sieve the flour, bicarbonate of soda and spices into the bowl and use the beaters to just combine. Don’t over-work it or your cake may become tough.
4. Add the grated carrot and walnuts and use a large metal spoon to fold in.
5. Transfer the mixture to the oiled loaf tin and put in the oven for 5055 minutes, until a skewer inserted into the middle comes out clean. If it doesn’t after 55 minutes, return to the oven in 5 minute increments until it does.
6. Remove from the oven and cool in the tin for 15 minutes before transferring to a wire rack.
7. When the cake is cool and you are ready to decorate, simply use clean electric beaters to whip together the soft cheese and butter. Then mix in the icing sugar, vanilla and a few drops of food colouring. Spread over the cake and top with your choice of sprinkles and Easter decorations.