I’d never had carrot cake until a few years ago. I think as a child there’s something quite off-putting about carrots in cake, even though I loved carrots. Cheesecake too I always found to be an odd concept. However, since braving my first carrot cake in my 20’s, I have loved them. Especially when they are covered in yummy cream cheese icing (which I suspect would also have put me off as a child!).
I’d considered making one in the past. But, I’m not very good at cakes, and they always look a little complicated. I’ve recently discovered, however, that all cakes are easy if you stick them in a loaf tin and just put what would usually be a filling on the top! And so, Basic Carrot Loaf Cake was born.
The first time I made it, I burned the outside slightly, the inside was a little too dry, and the spices weren’t strong enough. It was dry and bland basically. But, I was reluctant to change things too much, as I like to try to keep the recipes I share as simple as I can.
Which means we had to eat a lot of carrot cake while I practiced so that I could get it just right. Honestly, the things I put my poor family through for the love of my blog! This post contains affiliate links.
For the Cake
- 300g Plain flour
- 1tsp Baking powder
- 1tsp Cinnamon
- 1tsp ground nutmeg
- Pinch ground cloves
- Pinch salt
- 200g Peeled carrots
- 150g Caster sugar
- 50g Dark brown sugar
- 2 Large Eggs
- 175g Butter, Melted
For the Icing
- 150g Cream Cheese
- 1tbsp Butter
- 300g Icing sugar
- 5tsp Vanilla extract
- Carrot decorations
You can buy ready grated carrots, which would be easier, but I’d image they’d be too thick, and your cake would be quite lumpy. Grating yourself with the tiny holes on a grater will create a much smoother cake.
You could ice little carrots on top yourself, but I’m completely and utterly not capable of such neatness. So, I bought some super cute little carrots to stick on.
Mix the sugars and egg. I used my stick blenders whisk attachment for this. I normally whisk by hand, but I find brown sugar to be quite lumpy, so this ensured an even mixture.
Next, add the melted butter and continue to whisk until smooth.
Weigh the flour into a bowl with the baking powder, salt, cinnamon, nutmeg, and cloves. Sift these into the egg mixture and fold in well.
Tip in the grated carrots, which are oddly wet, and mix. This is quite a tough mixture, so you need to dig down to make sure the carrots are spread evenly.
Empty the Basic Carrot Loaf Cake mixture into the loaf tin, spread evenly and bake for 50 minutes.
Once baked, remove from the tin and cool on a wire rack, until completely cooled.
For the flour, mix the butter, vanilla and cream cheese until soft and fluffy. Then add the icing sugar and stir. You have to beat this quite well to get it to a nice smooth consistency.
Spread over the cake and let it run down the sides a little. Place the cream cheese covered Basic Carrot Loaf Cake in the fridge to set a little before decorating.
This Basic Carrot Loaf Cake recipe is easy to follow, moist and sweet with the perfect combination of flavours. A proper autumn treat.
This carrot cake is super simple with a gorgeous cream cheese top!
- • 300g Plain flour
- • 1tsp Baking powder
- • 1tsp Cinnamon
- • 1tsp ground nutmeg
- • Pinch ground cloves
- • Pinch salt
- • 200g Peeled carrots
- • 150g Caster sugar
- • 50g Dark brown sugar
- • 2 Large Eggs
- • 175g Butter Melted
- • 150g Cream Cheese
- • 1tbsp Butter
- • 300g Icing sugar
- • 0.5tsp Vanilla extract
- • Carrot decorations
Preheat the oven to 180 degrees, grease a loaf tin and finely grate the carrots
Whisk the sugars and eggs in a mixing bowl
Add the melted butter and continue to whisk until smooth
Sift in the flour, nutmeg, cinnamon, cloves and salt
Fold in well
Add the carrots and mix until evenly distributed
Pour into loaf tin and spread evenly
Bake in the oven for 50minutes
Remove from the tin and leave on a wire rack until cooled
When ready, mix together butter, vanilla and cream cheese until fluffy
Add icing sugar and mix until smooth
Spread on to cake
Cool in the fridge for 1 hour before adding decorations
Time just for cake, doesn't include cooling times as these will vary.
I bake my loaf cakes in a tin that's 10" by 5" and 2" deep.
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