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Carrot Loaf Cake

This easy carrot loaf cake is moist, perfectly spiced and smothered in a delicious cream cheese icing. A simple carrot cake recipe made in a loaf tin!
5 from 1 vote
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dessert
Servings 12 slices

Equipment

  • 1kg/2lb loaf tin (mine is silicone as shown in my post above)
  • Baking paper or non-stick cake pan spray
  • Hand whisk
  • Spatula

Ingredients
  

Carrot Loaf Cake

  • 170 g plain flour
  • 1 tsp baking powder level
  • 1 tsp cinnamon level
  • 1/2 tsp ginger level
  • 1/4 tsp mixed spice level
  • 1/4 tsp nutmeg level
  • 1/2 tsp salt level
  • 170 g light brown sugar/light muscovado sugar if using light muscovado, sift to remove lumps
  • 2 medium eggs room temperature and lightly beaten
  • 150 ml sunflower oil /vegetable oil/coconut oil
  • 200 g grated carrots about 2 medium carrots
  • 100 g pecans finely chopped

Cream Cheese Drip Icing

  • 90 g full fat cream cheese room temperature
  • 35 g butter room temperature
  • 150 g icing sugar sifted
  • 1/2 tsp vanilla extract level

Instructions
 

Carrot Loaf Cake

  • Preheat oven to 170°/150° fan.
  • Line a 1kg/2lb loaf tin with baking paper or if using a silicone tin, spray lightly with non-stick cake pan spray.
  • In a large bowl whisk together the plain flour, baking powder, cinnamon, ginger, mixed spice, nutmeg, salt and light brown sugar. Set aside.
  • Add the finely chopped pecans to the dry ingredients and whisk to combine.
  • Add the oil and lightly beaten eggs to the dry ingredients.
  • Using a spatula, fold until almost fully combined.
  • Finally add the grated carrots and fold with the spatula until combined. Try not to overmix, but make sure no pockets of flour remain.
  • Pour this mixture into your prepared loaf tin and level it out with your spatula.
  • Place into your preheated oven and bake for around 50 minutes to 1 hour. The baking time can vary depdning on your individual oven and type of loaf tin used, so I'd recommend checking that it is baked from 45 minutes, and every 5 minutes after that.
    Check by inserting a skewer or cocktail stick into the centre of the cake. It is done when it comes out clean; a few moist crumbs is ok but not wet mixture.
  • Once baked place onto a wire cooling rack to cool completely before removing from the loaf tin.

Cream Cheese Icing

  • Add the softened butter, softened cream cheese and vanilla extract to a medium bowl.
  • Using a spatula or wooden spoon, beat together until combined and smooth with no lumps.
  • Add the sifted icing sugar to this bowl, a few tablespoons at a time, beating well with your spatula/wooden spoon after each addition. Once all the icing has been added, beat well once more until smooth. It will be slightly runny to allow you to drizzle it on top of the cake.
  • I use a tablespoon to drop icing on top of the cake, and spread it so that it runs down the sides of the cake slightly. You may have to give the icing a slight nudge with your spoon to get it to drip down the side of the cake. You may not need all the icing; I had a few tablespoons left over.
  • Add whatever decorations you like at this point, such as decorative carrots as shown, or chopped nuts.
    As soon as you've added decorations, if any, place it straight in the fridge to chill. This will help the drip icing keep it's shape without continuing to drip down the cake too much.
  • Best stored in the fridge due to the cream cheese icing. Best eaten within 3-4 days.

Notes

If you’ve tried this recipe, tag @bakerjoblog on Instagram, Facebook, Pinterest or Twitter and/or use #bakerjoblog!
Keyword Carrot cake, carrot loaf, carrot loaf cake, cream cheese frosting, Cream cheese icing, easy carrot loaf cake, loaf cake, simple carrot loaf cake