Carrot Loaf Cake
with Cream Cheese Frosting
Preparation time: 50-60 minutes | Serves: 6-8 people
Carrot cake isn’t something I crave, but when I come across a slice (or bake a loaf), it disappears in moments.
This is a true comfort bake. It’s moist, moreish, and you can almost trick yourself into thinking it’s good for you. Almost.
Jokes aside, the base for this loaf is the recipe I use for all my fruit-based bakes (like this banana bread and my apple loaf), and it’s basically foolproof. Topped with a fluffy cream cheese frosting, it’s a crowd pleaser for sure.
Ingredients for my Carrot Loaf Cake -
I’ve used a generous amount of carrot and grated it fine so it melts into the batter. The base uses olive oil and Greek yoghurt for a moist, fluffy crumb. Brown sugar, vanilla and warm spices go beautifully with the earthy carrot, and they deepen that familiar golden-brown colour, which sits in such nice contrast to the pearly frosting.
The frosting also uses brown sugar to tie in with the molasses notes of the cake, plus a touch of yoghurt for a tangy balance to all that sweetness. Toasted walnuts are the finishing touch. If I were you, I’d add extra for that satisfying crunch.
Why you’ll love this Carrot Cake recipe -
You’ll love this cake because it’s such a classic, and when done right, it hits all the right notes.
The most recent carrot cake I had was, strangely, at a coffee shop in Seville. I say strange because it was the middle of a heatwave, and Seville isn’t exactly known for its carrot cake. But Moin, a little hole in the wall, had a limited range of treats to pair with coffee, and somehow the carrot cake caught my eye. I needed a slice. One bite with my cortado reminded me just how much I love carrot cake. I hope you feel a bit of that relaxed, sitting-in-a-cafe, whiling-away-the-time energy when you try this recipe.
Ingredients
For the cake -
100 mls light olive oil
50 gms yoghurt of choice (I use Greek)
1 egg
80 gms brown sugar
1 tsp vanilla essence
170 gms flour
1/4 tsp salt
1 tsp ground cinnamon
½ tsp ginger powder (optional)
½ tsp ground nutmeg (optional)
1 tsp each baking powder and baking soda
250 gms carrots (freshly grated)
For the frosting -
135 gms full fat cream cheese
2-3 tbsp. Greek yoghurt/thickened cream
68 gm brown sugar
Toasted walnuts, to garnish
Method
Baking the cake -
Preheat oven to 180°C and line a 24 cm loaf tin.
Whisk olive oil and yoghurt until combined, then add the egg, vanilla and brown sugar. Mix until smooth.
In a separate bowl, whisk the dry ingredients together to get rid of any lumps.
Fold the dry mix into the wet ingredients, alternating with the grated carrot.
Tip the batter into the prepared tin and smooth the top. Bake for 35 to 40 minutes, or until golden and a skewer comes out clean. Cool slightly before frosting.
For the frosting -
Whisk the cream cheese, sugar and yoghurt together until smooth and fluffy.
Spread the frosting generously over the loaf and top with toasted walnuts.
Slice and serve.
Other cake recipes you might enjoy -
Swaps, Serves & Storage
Do I have to use olive oil for this recipe?
You can use any light, neutral oil like sunflower or canola oil.What other nuts can I use instead of walnuts?
Pecans or pepita seeds are a great alternative to walnuts in this carrot cake recipe.How long can I store this carrot cake?
This cake will last in the fridge for up to 4 days. Store it in an airtight container for best results. Bring it to room temperature for 15 to 20 minutes before serving.
Tried this recipe? I'd love to hear how it went. Drop a comment below and let me know your thoughts.
