May 15, 2012

Carrot Cake Loaf with Lemon Cream Cheese Frosting


Carrot cake is my favourite cake. 9 times out of  10 if its on the menu, I'll order it. This goes for my good friend Maeve as well. We had a bonding experience over carrot cake in a New York restaurant. We share this understanding- carrot cake is the best! 

When I make carrot cake, I like to add some sort of nut: walnut/almond/pecan and a handful of raisins. Normally I would make a round carrot cake, but this time I decided to make a carrot cake loaf. This recipe makes two 2lb loaves. You could easily wrap one and freeze it and make half a batch of the frosting. I made two-and over three days and a busy weekend- the only thing left were crumbs! 



There is very little to say about this cake. It needs very little justification! Its a sweet, crunchy, tangy loaf, perfect for afternoon tea...or anytime! Honestly, it speaks for itself.

Join me and make this your new favourite cake!

Enjoy,

Holly x


Line with parchment otherwise you'll be eating the carrot cake straight out of the tin!


Mix grated carrot, flour, cinnamon and salt.


Whisk the eggs, oil and sugar until light and fluffy.


Fold the carrot mix into the eggs. I added a handful of raisins to my carrot. This is totally up to you!


Mix until thoroughly combined. Coating the raisins and carrots in flour helps to prevent  them from sinking to the bottom.


Divide into the lined tins. Bake for 45 minutes at 170.


Allow to cool for 10 minutes in tins...I love that the top is sugary and crispy.







Cream cheese, lemon zest, juice and icing sugar for Lemon Cream Cheese Frosting...YUM!


Mix, mix mix, mix until super smooth. 


Spread the frosting liberally on top of the carrot cake loaves...


...it doesn't matter if it drips all down the sides. This is 100% natural. 



I sprinkled some cooled toasted almonds the top. This is not an option, it is a must!

Recipe, makes two 900g or two lb loaves.


Adapted from Avoca Café Cookbook

400g Grated Carrot
1 Heaped Teaspoon Cinnamon
1/2 Teaspoon Salt
400g Self Raising Flour
 1/2 Teaspoon Baking Powder
4 Large Eggs
400ml Vegetable/Sunflower Oil
400g Vanilla Sugar or 400g Caster Sugar and 1 1/2 Teaspoon Vanilla Extra
Handful Raisins


Grease and line two 2lb loaf tins.
Preheat oven to 170°C.
Combine the grated carrots, flour, salt, baking powder, cinnamon and raisins if using.
In another bowl, combine eggs, sugar, and oil.
Using an electrical hand whisk, whisk until light and fluffy.
Fold the carrot mix into the egg mix until well combined.
Divide into the greased and lined loaf tins. 
Bake at 170°C for 1hour.
Remove from oven when a tooth pick inserted into the loaf comes out clean.
Place onto a wire rack and allow to cool for 10 minutes in the tins.
Remove from the tins after 10 minutes and allow to cool completely before frosting.
Frost with the lemon cream cheese frosting and sprinkle with  toasted almonds.


Lemon Cream Cheese Frosting


Juice and Zest 1 Lemon
350-400g Icing Sugar, sieved
175g Full Fat Cream Cheese, room temperature
100g Toasted Almonds

Combine cream cheese, lemon zest, juice and 350g of icing sugar in a bowl.
Using a spatula beat until super smooth with no lumps.
Add more icing sugar if the frosting isn't tight enough
Sprinkle with toasted almonds.



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