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Carrot cake loaf
- Helena Busiakiewicz
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Serves 8
A little effort
Prep: 40 mins
Cook: 1 hr
plus cooling
A star rating of 5 out of 5.15 ratingsRate
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Make this carrot cake loaf cake recipe extra special by adding a brown butter soft cheese frosting
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Try our carrot cake loaf recipe, then try our gluten-free carrot cake, vegan carrot cake and healthy carrot cake muffins. Next, discover more lemon and elderflower cake, loaf cake recipes and coconut and raspberry loaf plus plenty more.
Helena's tips for the best carrot cake loaf:
- You can brown the butter the day before, then whip it up with an electric whisk before whisking it into the soured cream
- Keeps in the fridge for up to four days
Carrot cake loaf recipe
Ingredients
Nutrition
-
150ml vegetable oil
plus extra for the tin
-
2 eggs
-
150g soft light brown sugar
-
80ml natural yogurt
-
1 orange
zested
-
180g self-raising flour
-
1 tsp ground cinnamon
-
1 tsp bicarbonate of soda
-
150g carrots
coarsely grated
-
70g chopped pecans
BROWN BUTTER FROSTING
- 100g unsalted butter
- 250g soft cheese
- 75g icing sugar
- 1 tsp vanilla extract
Nutrition: per serving
- kcal462
- fat26g
- saturates12.6g
- carbs48.4g
- sugars31g
- fibre2.5g
- protein7.2g
- salt0.8g
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Method
-
step 1
Oil a 900g loaf tin and line with baking paper. Heat the oven to 180C/160C fan/gas 4. Beat together the eggs and brown sugar using an electric whisk until pale and fluffy. Slowly pour in the oil, whisking continuously until fully combined. Add the yogurt and orange zest. Sift the flour, cinnamon and bicarb into a large bowl, then stir together along with a good pinch of salt.
-
step 2
Whisk the wet ingredients into the dry, then stir in the grated carrots. Pour the batter into the tin and bake for 50 mins-1 hr or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 20 mins, then transfer to a wire rack to cool completely.
-
step 3
While the cake cools, make the frosting. Melt the butter in a small pan over a low heat, then turn up slightly and cook for 4-5 mins, whisking continuously until the butter has browned and smells nutty. Immediately pour the brown butter into a heatproof bowl and leave to cool. Once cool, put the bowl over a larger bowl filled with ice, and whisk constantly until the butter starts to solidify, then whips up and becomes fluffy.
-
step 4
Scrape the butter into a large bowl, then beat to soft peaks along with the soft cheese, icing sugar, vanilla extract and a generous pinch of salt.
-
step 5
When the cake has cooled completely, pipe or spread the frosting over the top, decorate with the pecans, then cut into chunky slices and serve.
Now try more of our easy dessert recipes.
Authors
Helena Busiakiewicz
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