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  • Writer's pictureJessica’s Delicacies

Carrot loaf cake!

Updated: Oct 11, 2020

Ingredients -

200g light brown sugar

200g grated carrot

190g self raising flour

180ml vegetable oil

2 large eggs

1 tsp vanilla extract

1 tsp mixed spice

1/2 tsp ginger

1/2 tsp nutmeg

1/2 tsp ground cloves

1/2 tsp bicarbonate of soda

Buttercream -

120g room temperature unsalted butter

200g icing sugar

200g cream cheese

1 tsp vanilla extract

Optional -

Fondant carrots (I use these ones:

Sprinkle of mixed spice

Instructions -

  1. Preheat your oven to 150 degrees fan and line a loaf tin.

  2. In a bowl whisk together the vegetable oil and both eggs until pale.

  3. Add in the sugar and vanilla extract, whisk to combine.

  4. Add in your grated carrot and stir to distribute throughout the cake batter.

  5. Sift in the flour, bicarbonate of soda and spices. Mix to combine.

  6. Pour the cake batter into the loaf tin and spread it out.

  7. Bake in the centre of the oven for about an hour. Insert a skewer to check it’s done if you’re unsure.

  8. Leave to cool in the loaf tin for 10 minutes and then remove and allow to completely cool on a wire rack.

Decoration -

  1. Beat together the butter and icing sugar until smooth.

  2. Add in the vanilla extract and cream cheese, mix to combine. The buttercream should be thick and fluffy.

  3. Either pipe or spread the buttercream on to the carrot cake.

  4. Sprinkle some mixed spice on top of the cake and if using fondant carrots, place them on now.

  5. Serve and enjoy!

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