Spiced Carrot Cake Loaf. Moist, flavourful & easy to bake

Ingredients

Ingredients:

For the Cake:

250g Carrots, finely grated
140g Butter, melted
2 Large eggs, beaten
200g Light soft brown sugar
200g Wildfarmed Regenerative Self-Raising Flour
1/2 tsp Salt
2 tsp Steenberg Organic Mixed Spice
2 tsp Agrano Bioreal Organic Baking Powder
2 tbsp Milk

For the Icing:

55g Icing sugar
200g Cream cheese
1 tbsp Lemon juice
1/2 tsp LittlePod Pure Vanilla Extract
Optional decoration: Seasonal edible flowers like primroses or a sprinkle of lemon zest

Spiced Carrot Cake Loaf

This Spiced Carrot Cake Loaf is full of flavour, thanks to the well-balanced blend of spices. The combination of cinnamon, nutmeg, ginger and cloves enhances the natural sweetness of the carrots, creating a subtly spiced, delicious taste.

The cake has a soft, moist crumb, that holds together well whether cut into thick or thin slices. Topped with a smooth cream cheese icing with a hint of vanilla and lemon, it brings just the right amount of sweetness and tang. I believe the first taste is with your eyes, so I like to finish it with a few primroses on top for a simple, elegant touch.

Baking as a loaf gives the cake an easy, rustic shape, perfect for slicing and sharing on a walk, enjoying in the garden, or relaxing on the sofa. It’s a bake that can be as simple or as decorative as you like and still looks wonderful either way.

I hope you enjoy this as much as I do!

Method:

Preheat & Prepare: Preheat your oven to 180°C / Gas Mark 4. Have a 400g paper loaf case ready - no need to grease!
Mix Wet Ingredients: In a large bowl, combine the grated carrots, melted butter, brown sugar, beaten eggs and milk. Mix well until fully incorporated.
Mix Dry Ingredients: In a separate bowl, sift the flour, then stir in the salt, mixed spice and baking powder.
Combine: Gradually fold the dry mixture into the wet mixture until combined, ensuring not to over-mix.
Bake: Transfer the batter into the loaf case, gently smoothing the top. Bake for 45 minutes or until the top is golden and a metal skewer inserted into the centre comes out batter free. (For easier handling and to catch any overflow, you may want to place the case on a tray before baking.)
Cool: Place the cake on a cooling rack and allow to cool completely in the case.
Prepare Icing: In a bowl, whisk together the cream cheese, icing sugar, lemon juice and vanilla extract until smooth. (I used an Akarsrum mixer with the beater bowl attached).
Assemble & Serve: Once the cake is completely cool, spread the icing evenly over the top. If adding optional decorations such as petals, decorate with these just before serving. Slice and enjoy!