Carrot Cake Loaf- this simple carrot cake is perfectly spiced, super moist, and topped with a generous amount of rich cream cheese frosting. It is the perfect treat for breakfast, snacking or even as a dessert!
This loaf cake is topped with a luscious cream cheese icing and this icing is a must! It doesn’t contain any eggs and can be made vegan and dairyfree. 🥕🥕🥕
Carrot Cake loaf Recipe
•225ml (2/3 cup + 1/4cup) Milk ( non dairy unsweetened milk or any milk of choice)
•1tsp White Vinegar or Lemon Juice
•100g (1/2 cup ) Sugar (castor / cane)
•70g (1/3 cup) Light Brown Sugar
•85ml (1/3cup)Oil
•2tsps Vanilla Extract
•255g (2 cups) All Purpose Flour
•2 teaspoons Baking Powder
•1/2 + 1/4 teaspoons Baking Soda
•1 teaspoon Cinnamon Powder
•1/4 teaspoon Salt
•150g (1 cup + 1/3cup )Carrots ( peeled and grated, roughy 2-3 medium sized)
Cream Cheese Icing:
•110g (1/2cup) Cream cheese, soft (I have used vegan cream cheese)
•45g (3 tablespoons) Butter, soft ( I have used vegan butter sticks)
•60g (1/2cup) Powdered sugar
•½ tsp Vanilla extract
For topping: Candied Walnuts or Toasted Walnuts
Method:-
For Carrot cake loaf,
-Pre Heat your oven to 350f.
-Grease an 8inch loaf tin with oil and line it with an over hang of baking paper.
-In a bowl combine room temperature milk, lemon juice, oil, vanilla extract & both type of sugar.
-Mix with whisk until sugar has dissolved.
-In a separate bowl combine all dry ingredients.
-Mix dry ingredients into liquid ingredients with an electric whisk or hand whisk.
-Add grated carrots and fold the batter gently.
-Fill the loaf tin with carrot cake batter. Bake for roughly 40-45 minutes or until firm to touch.
-Cool the loaf cake completely at room temperature before you add cream cheese icing.
For cream cheese icing:
-Combine the soft butter, soft cream cheese, and vanilla in a mixing bowl and mix until light and fluffy with a paddle attachment or electric whisk.
-Add half of the powdered sugar at a time and Mix until light and fluffy.
-Once the loaf cake is fully cooled, place it on a plate and top with the cream cheese icing.
-Using an offset or the back of a spoon, smooth out the cream cheese icing.
-Slice the Carrot Cake Loaf into thick slices and serve.
-For best results store it in an air tight container for 2-3 days at room temperature or in the fridge for 7 days.
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