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Carrot Cake Loaf

Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes

Ingredients

  • 2 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine salt
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 4 large eggs
  • 1 cup light brown sugar
  • 1/2 cup maple syrup
  • 1 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 cups carrots grated
  • 1 cup raisins

Cream Cheese Frosting

  • 8 oz cream cheese room temperature
  • 1 1/2 cups powdered sugar
  • 2 tbsp unsalted butter room temperature
  • 1 tsp vanilla extract
  • 1/4 cup pumpkin seeds

Instructions

  • Prepare loaf tin by brushing with vegetable oil and lining with parchment paper.
  • In a large mixing bowl mix together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves.
  • In a separate bowl, whisk together eggs, sugar, syrup, oil and vanilla.
  • With a spatula fold egg mixture into flour mixture.
  • Add carrots and raisins and mix until cake batter is studded evenly with carrots and raisins.
  • Transfer into a 9X5 loaf tin and cook in a preheated oven at 350 for approx. 50 mins or until you can prick with a toothpick and it comes out clean.
  • Allow cake to cool completely.

Frosting

  • Blend cream cheese, powdered sugar, butter and vanilla together until completely combined and lump free.
  • With an icing spatula or spoon, top the loaf with the frosting evenly.
  • With an icing comb or fork, comb through the icing lengthways, starting from the right and ending on the left (or vice versa)
  • Sprinkle frosting with pumpkin seeds and serve.