Carrot Cake Loaf

charleymancini
Mar 22, 2024
2 min read

Am I the only one that refused to eat carrot cake when I was a child, because I thought it was a scam idea, made up by my parents to get me to eat my veggies?!

Well, I'm glad I grew out of that phase, because I absolutely love it now! Funnily enough, veggies in cake as a nearly 30-year-old sound AMAZING! I can eat cake and be healthy at the same time? SOLD!

This particular recipe is an English one. Coming from one of the many baking-fests I used to have on rainy weekends with my dad. Carrot Cake is his favourite, so this one was made quite a bit!

The mix of the fruit, veg and spice flavours in this one just work SO well. Not to mention how beautifully light and moist it is! Pairs well with an afternoon cup of Tea! But beware...it's very more-ish! (not that that's too much of a bad thing!)

Ingredients

175 g dark brown sugar
3 large eggs
175ml Sunflower Oil
140g Grated Carrots (about 3 medium carrots)
Grated Zest of 1 Orange
175g Self-Raising Flour
1tsp Bicarbonate of Soda (Baking Soda)
1tsp of Cinnamon
1/2tsp of Nutmeg

For the Frosting:

160g Icing Sugar/Powdered Sugar
1 ½ tbsp freshly squeezed orange juice

Instructions

Preheat the oven to 180 degrees Celsius/350 Fahrenheit. Line a tin/loaf tray with oil and parchment paper. (or you could just use a silicone loaf mould like me)

Put the sugar in a large mixing bowl, then pour in the oil, and add the eggs. Lightly mix with a wooden spoon or spatula. Add in the carrots and zest, mix lightly until combined.

Now the dry ingredients. Sift in the flour, baking soda and spices. Mix together until completely combined. The mixture will be fairly runny.

Pour mixture in the prepared tin and bake for 40-45 minutes. It should feel soft and springy when you press on it. Cool for 5ish minutes then turn out and place on a cooling rack.