Carrot cake loaf

Carrot cake loaf

This easy carrot loaf cake makes a great afternoon tea recipe. The nut-flecked loaf topped with orange cream frosting is a winning combination.


For the carrot cake

For the orange cream cheese icing


  1. Preheat the oven to 150C/130C Fan/Gas 2. Oil and line a 900g/2lb loaf tin (approximately 13x23cm/5x9in) with baking paper.

  2. For the carrot cake, beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts.

  3. Sift in the remaining cake ingredients and mix using a wooden or large metal spoon until well combined.

  4. Pour the mixture into the prepared loaf tin, smooth the surface and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean.

  5. Remove from the oven and allow the cake to cool in the tin for about 5 minutes before removing. Cool completely on a wire rack before serving.

  6. For the icing, beat the cream cheese and butter together in a bowl until well combined. Add the vanilla extract, icing sugar and orange zest and mix until the icing is smooth and thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve.

Recipe Tips

The carrot loaf cake will store well, uniced, for a couple of days. It will freeze well like this too, for up to 3 months.

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