Carrot loaf cake
Carrot loaf cake is a deliciously moist and tasty carrot cake recipe. It’s such an easy recipe as it all gets mixed together in one bowl which makes it perfect for kids and beginner bakers alike.
Carrot loaf cake is a great bake for little kids to make and one everyone will enjoy eating. It’s really moist and full of flavour and topped with a delicious cream cheese frosting.
This loaf cake is a classic bake that’s perfect for an afternoon tea, sharing with friends or even in a cake sale.
I’m a fan of loaf cakes as they are a great simple alternative to more complicated, decorative layer cakes. There’s no fancy decoration or piping which makes them great for kids to try. But that doesn’t mean it’s not delicious.
Best of all, this recipe mixes everything together in one bowl. I’ve said it before and I’m sure I’ll say it again but those tend to be the easiest bakes for kids and certainly mean less washing up!
How can kids help make a carrot loaf cake?
This carrot loaf cake is a great, easy bake for kids. It’s really simple and as it has no special, decoration it’s easy enough for kids and beginner bakers to make.
It is also made using the ‘all in one method’ which I always think is great for kids as it means everything is just mixed together in one bowl. And in this case it’s mixed together with spoons/ a spatula so you don’t even need a mixer to make it.
In the recipe there are lots of fun steps kids can get involved in. From measuring and mixing all the ingredients together as well as pouring, egg cracking – there are lots kitchen skills your kids can practice.
What can I use if I don’t have any self raising flour?
If you don’t have self raising flour, (which can easily be found in supermarkets here in the UK) you can swap it for an equal amount of plain or all purpose flour and add 2 tea spoons of baking powder and a generous pinch of salt.
What size is a 2lb loaf tin?
I’ve noticed that exact dimensions of a 2lb or 900g loaf tin vary slightly, but are generally about 24cm x 14cm x 6.5cm (9.5 x 5.5 2.5 inches). If you want to check the volume of your tin, but don’t have a ruler you can fill it with water then pour the water into a measuring jug. A 2lb tin should hold at least 1.2 litres.
If you only have smaller tins, for this recipe, you’re best to fill each tin with half the mixture and adjust the baking time down.
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How do you store this carrot loaf cake?
This loaf cake will keep for a few days in an air tight container in the fridge.
If you want to keep it for longer, you can freeze the undecorated loaf cake for up to three months. Make sure you defrost it fully at room temperature before adding the cream cheese frosting and serving it.
Do I have to use the cream cheese frosting?
No, this recipe is delicious with the cream cheese frosting, but you if you’d prefer you can use a simple icing instead. I’ve made this with a topping of icing sugar mixed with orange juice. The orange icing drizzled on top is an equally delicious topping if cream cheese frosting isn’t your thing.
Other easy loaf cakes
If you liked this carrot loaf cake you might also want to try one of these delicious classic bakes:
Ginger loaf cake
Treacle sponge
Lemon and blueberry loaf
Fruit loaf
Apple and blackberry cake
Caramel and apple loaf
Lemon drizzle cake
Orange drizzle cake
Madeira cake
Chocolate loaf cake
Banana bread
Raspberry and white chocolate loaf
Tea loaf
Useful equipment
You might need the following baking tools/gadgets to make this carrot loaf cake
Digital scales
Freestanding mixer
Mixing bowl
Measuring cups
Measuring spoons
2 lb loaf tin
Wire rack
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Ingredients
For the carrot loaf cake
225g (2 cups) self raising flour
2 teaspoons baking powder
150g (¾ cup) light muscovado sugar
1 teaspoon cinnamon
1 teaspoon mixed spice
150g (1 cup) carrot
2 eggs
150ml (2/3 cup) sunflower oil
50g (1/3 cup) walnuts (optional)
To decorate
100g (1 cup) icing sugar
50g (¼ cup) butter
175g (¾ cup) cream cheese
* If you don’t have self raising flour, swap it for an equal amount of plain/all-purpose flour and add 2 extra teaspoons of baking powder.
How to make a carrot loaf cake
Preheat your oven to 170C / 150C Fan / 340F and grease and line a 2 lb loaf tin with baking or parchment paper.
We find the easiest way to line a loaf tin (unless you have purpose made liners) is to cut a strip of baking paper and add that to the tin in one direction. Then cut another and add it in the other direction. If you leave some baking paper overhanging the edge it will make it easier to remove the loaf once its baked.
Add everything to a mixing bowl
Add the dry ingredients first
This is an easy bake as you can just add all the ingredients straight into the bowl. It doesn’t particularly matter what order you add them in, but if you follow the order we’ve outlined them below (which is the same as the ingredient list you’re less likely to miss anything out).
Start by getting your kids to measure the dry ingredients (flour, baking powder, sugar, spices) out and add them to a large mixing bowl. When your kids are measuring out the baking powder and spices, make sure they level the teaspoon with their finger so they add just the right amount.
Add the carrot
Next, (only if your kids are old enough), get them to peel and grate the carrot. I let my oldest do this – she knows to peel away from her and then I take over the grating once the carrot gets too small to a saver her fingers.
Add the grated carrot to your mixing bowl.
Add the eggs and sunflower oil
Get your kids to crack the eggs into a small bowl before adding them to your mixing bowl. We never add them straight in, just in case any shell goes in. When/if it does simply fish it out with a larger piece of shell or a teaspoon. It will stick to that better than it will your finger.
Finally, add the sunflower oil. We find the easiest way of doing this is to use the ml setting on our digital scales. If you don’t have digital scales, use a measuring jug. It’s a great job for anyone kids wanting to practice their pouring skills.
Add the oil to your mixing bowl.
Mix everything together
Once you’ve measured everything out, simply grab some wooden spoons and mix everything together. If you need to, use a spatula to scrape down the sides to make sure it all gets well mixed in.
At this point, add some chopped walnuts if you’re using them and stir them through.
Bake the carrot loaf cake
Get your kids to spoon or pour the cake batter into your prepared tin.
Spread it to the edges and smooth down the top with a spatula or offset palette knife.
Bake the carrot loaf cake in your preheated oven for around 60 minutes.
You’ll know it’s ready when it is starting to come away from the sides and a skewer or sharp knife inserted in the middle comes out clean.
Towards the end of its bake, if it’s browning too much on top before it’s cooked on the inside cover it loosely with foil.
Remove the loaf cake from the oven and leave it to cool in the tin for a few minutes before removing it from the cake tin and leaving it on a wire rack to cool completely.
Decorate the carrot loaf cake
Start by adding the butter to a mixing bowl or free-standing mixer. The butter needs to be soft, so if yours isn’t cut it into a few pieces and pop it in the microwave for a few seconds to soften it (not long enough for it to melt).
Using the k-paddle of your mixer or a hand held mixer beat the butter until it is nice and soft.
Add the icing sugar, and continue beating it for five or so more minutes. This will ensure your frosting is nice and soft and fluffy.
Now, get your kids to measure out the cream cheese and add that to your bowl. Beat or stir it in until your frosting is nice and smooth.
Once your loaf has cooled, spread the cream cheese frosting on top and smooth it down with a spatula.
You can decorate the traybake with a few chopped nuts if you like.
Serve and enjoy.
Carrot loaf cake
Equipment
- Digital scales
- Freestanding mixer
- Mixing bowl
- Measuring cups
- measuring spoons
- 2 lb loaf tin
- Wire rack
Ingredients
For the carrot loaf cake
- 225 g (2 cups) self raising flour
- 2 teaspoons baking powder
- 150 g (¾ cup) light muscovado sugar
- 1 teaspoon cinnamon
- 1 teaspoon mixed spice
- 150 g (1 cup) carrot
- 2 eggs
- 150 ml (⅔ cup) sunflower oil
- 50 g (⅓ cup) walnuts (optional)
To decorate
- 100 g (1 cup) icing sugar
- 50 g (¼ cup) butter
- 175 g (¾ cup) cream cheese
Instructions
- Preheat your oven to 170C / 150C Fan / 340F and grease and line a 2 lb loaf tin with baking or parchment paper.
Add everything to a mixing bowl
- This is an easy bake as you can just add all the ingredients straight into the bowl. It doesn't particularly matter what order you add them in, but if you follow the order we've outlined them below (which is the same as the ingredient list you're less likely to miss anything out).
- Start by getting your kids to measure the flour, baking powder, sugar, spices out and add them to a large mixing bowl. When your kids are measuring out the baking powder and spices, make sure they level the teaspoon with their finger so they add just the right amount.Add the grated carrot.Add the eggs and sunflower oil.
Mix everything together
- Once you’ve measured everything out, simply grab some wooden spoons and mix everything together.If you need to, use a spatula to scrape down the sides to make sure it all gets well mixed in.At this point, add some chopped walnuts if you're using them and stir them through.
Bake the carrot loaf cake
- Spoon or pour the cake batter into your prepared tin. Spread it to the edges and smooth down the top with a spatula or offset palette knife.Bake the carrot loaf cake in your preheated oven for around 60 minutes.You'll know it's ready when it is starting to come away from the sides and a skewer or sharp knife inserted in the middle comes out clean.Remove the loaf cake from the oven and leave it to cool in the tin for a few minutes before removing it from the cake tin and leaving it on a wire rack to cool completely.
Decorate the carrot loaf cake
- Add the butter to a mixing bowl or free-standing mixer. The butter needs to be soft, so if yours isn’t cut it into a few pieces and pop it in the microwave for a few seconds to soften it (not long enough for it to melt).Using the k-paddle of your mixer or a hand held mixer beat the butter until it is nice and soft.Add the icing sugar, and continue beating it for five or so more minutes. This will ensure your frosting is nice and soft and fluffy.Now, measure out the cream cheese and add that to your bowl. Beat or stir it in until your frosting is nice and smooth.
- Once your loaf has cooled, spread the cream cheese frosting on top and smooth it down with a spatula.You can decorate the traybake with a few chopped nuts if you like.
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