Carrot loaf cake

Prep: 30 mins
Cook: 55 mins
Carrot loaf cake
The best carrot cake ever!

For the cake

400g carrot, peeled and finely grated

250g flour

200g brown sugar

250g butter, soft

4 eggs

2 tsp vanilla extract

2 tsp baking powder

1 tsp cinnamon

¼ tsp nutmeg

1 tsp salt

For the frosting

200g full-fat cream cheese

60g butter, melted

1 tsp lemon juice

1 tsp vanilla extract

60g icing sugar

60g walnuts

Heat the oven to 180°C/350°F/Gas 4. Grease a loaf pan and line with parchment paper.

With an electric mixer, beat butter and brown sugar until fluffy. Add vanilla extract and the eggs, one by one, until fully incorporated.

Add the flour, baking powder, cinnamon, nutmeg and salt to the mixture and beat until well-combined. Then, using a spatula, stir in the carrots and combine well.

Transfer the batter into the loaf pan and smooth out the top. Bake for 50 to 60 minutes. Let cool for about 10 minutes then transfer to a cooling rack and let cool completely. 

For the frosting, whisk together cream cheese, melted butter, icing sugar, lemon juice and vanilla extract. Cover the top of the cake with the frosting and scatter some chopped walnuts.

Serves
12

Preparation Time
30 minutes

Cooking Time
55 minutes

Main ingredients
Dairy, Flour, Eggs, Vegetables, Spice

Recipe Type
Party Food, Cakes & Baking, Dessert, Vegetarian

Cuisine
American

Special Info
Vegetarian

Level of Difficulty
Easy

The cake needs to be completely cool before you add the frosting.

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