Easy Carrot Cake Loaf With Cream Cheese Frosting
by Jay Wadams
My Easy Carrot Cake Loaf with Cream Cheese Frosting is wonderfully moist and rich, but super simple to make. With a lemony cream cheese topping and a perfect mix of warming spices this is truly a cake that will keep them coming back for one more slice.
Ingredients
WET INGREDIENTS:
- 250 ml full-cream milk
- 100 ml vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- juice of half a lemon
DRY INGREDIENTS:
- 300 g plain or all-purpose flour
- 100 g white sugar
- 50 g brown sugar
- 3 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp sea salt
- ¼ tsp ground allspice
- zest of 1 lemon
FILLING:
- 250 g carrots grated
- 100 g walnuts roughly chopped
for the cream cheese frosting:
- 250 g cream cheese room temperature
- 75 g unsalted butter softened
- 100 g powdered sugar
- pinch of salt
- zest of 1 lemon
FOR THE TOPPING:
- 125 g mixed nuts eg: walnuts, almonds, hazelnuts, etc, roughly chopped
- physalis optional
- 1 Tbsp maple syrup or honey
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- PREPARE: Heat the oven to 180°C / 350° F / Gas 4. Grease a 25 x 12 cm (10x5 in.) loaf pan with oil, then line with baking paper and set aside.
- MAKE BATTER: In a large mixing bowl, whisk together the wet ingredients until well combined. In a separate bowl, whisk together the dry ingredients, then stir the dry ingredients through the wet until just combined. Add the grated carrots and walnuts to the bowl and stir until evenly mixed through.
- BAKE: Pour into the prepared tin and bake in the middle of the preheated oven for 1 hour until risen and golden brown. Check to ensure it is cooked through by inserting a skewer into the middle of the cake, it should come out dry with perhaps a few crumbs attached. Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- MAKE FROSTING: While the cake is cooling, make the frosting by whisking the cream cheese and butter until thoroughly combined. Sift over the icing sugar, half at a time, and stir through with a wooden spoon. Stir in the salt and lemon zest. Chill until the cake is cool.
- DECORATE: When the cake is completely cool, either pipe or spread the frosting thickly on top of the cake, then top with the chopped nuts and physalis. Before serving, drizzle over the maple syrup or honey.
Notes
For best and most accurate results, I use and recommend a digital kitchen scale.
Nutrition
Serving: 1slice | Calories: 603kcal | Carbohydrates: 56g | Protein: 11g | Fat: 39g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 360mg | Potassium: 303mg | Fiber: 4g | Sugar: 28g | Vitamin A: 2655IU | Vitamin C: 1mg | Calcium: 195mg | Iron: 3mg