Go Back
carrot loaf cake, sliced on a plate.

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
decorating time 10 minutes
Total Time 1 hour 30 minutes
Servings: 10
Course: Afternoon tea
Cuisine: British
Calories: 459
Ingredients Equipment Method

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

Equipment

  • Digital scales
  • Freestanding mixer
  • Mixing bowl
  • Measuring cups
  • measuring spoons
  • 2 lb loaf tin
  • Wire rack

Method
 

  1. 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
  1. 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).
  2. 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
  1. 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
  1. 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
  1. 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.
  2. 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.