Carrot Cake Loaf
Afternoon tea will be even more delicious with this Carrot Cake Loaf Recipe.
Servings 10
Calories 527kcal
Ingredients
- 1⅓ cup all-purpose flour plain flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp kosher salt
- 3 large eggs
- 1 cup sugar
- 1 cup canola or vegetable oil
- 2 tsp pure vanilla extract
- 1 cup grated carrots
- ½ cup dried cranberries
- ½ cup chopped walnuts
For the Icing
- ½ package 4oz/100g cream cheese, softened
- ¼ cup unsalted sweet cream butter
- 1¼ cup powdered sugar icing sugar
- 1 tsp heavy cream double cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 180°C/350°C/Gas 4 degrees and spray a (9x5/standard/1 lb) loaf pan with nonstick baking spray.
- Whisk or sift the flour, baking powder, cinnamon, ginger, nutmeg, and salt until combined.
- In another bowl, whisk together the eggs and sugar until combined, then beat in the oil and vanilla until all the ingredients are incorporated.
- Gradually beat the dry ingredients into the wet until combined and smooth.
- Fold the grated carrots, cranberries, and walnuts into the mixture.
- Pour the batter into the prepared loaf pan and bake for 1 hour and 15 minutes or until a toothpick comes out clean. Leave in pan for 10 minutes to cool, before turning out onto a wire rack to cool completely before frosting.
- To make the cream cheese frosting, place the cream cheese and butter into a large bowl and beat until smooth and combined.
- Gradually beat in the powdered sugar until combined.
- Beat in the heavy cream and vanilla until combined and smooth.
- Pour the frosting over the cooled carrot cake loaf, allowing it to flow down the sides.
- Slice to serve and enjoy!
Nutrition
Serving: 1 | Calories: 527kcal | Carbohydrates: 56g | Protein: 5g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 188mg | Fiber: 2g | Sugar: 40g