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.
