Carrot Cake Loaf

Carrot Cake Loaf


  • two eggs
  • soft light brown sugar 200g
  • self-rising flour 175g
  • sun flower oil 140 ml
  • grated carrot 250g
  • raisins 100g
  • chopped walnuts 75g
  • cinnamon powder 1 tsp.
  • all spices 1/2 tsp.
  • freshly ground nutmeg 1 tsp.
  • bicarbonate soda 1/2 tsp.
  • a pinch of salt

    For the orange cream cheese icing:

  • cream cheese 250g
  • butter 50g
  • icing sugar 275g
  • vanilla essence 1 tsp.
  • orange flavour 2 tsp.


  • Take egg, sugar and oil in a bowl and beat it properly. Stir in carrot, raisins and pecans.
  • Sift in flour and bicarbonate of soda. Add cinnamon, nutmeg, mixed spices and salt.
  • Fold everything in, very gently, with a rubber spatula, dun whisk or stir, otherwise too much air will get incorporated and u will get very heavy carrot cake. Instead of a fluffy one.
  • Rub butter on the inside surface of the baking tray and line it with a baking parchment and pour the mixture in.
  • Oven is preheated at 150 degrees for 15-20 min, it will take an hour or quarter of an hour. To check if it is done insert a skewer at the center of the cake, skewer will come out clean if it is done, otherwise pop it into oven again for 5-10 mins. After it is done let it rest for a while on a cooling rack, then serve.
  • For the icing beat everything together till a smooth mixture and when cake is cool, spread it on the cake. Finely chop some walnuts and sprinkle on top.