Prep Time : 15 mins | Cook Time : 40 mins | Total Time : 2 hours | Difficulty : Easy
Hello my lovelies! Thanks for being patient while I sort through things. It’s a grey and blustery autumn week here in Wellington. The perfect time to bake something comforting. I love carrot cake. I have no truck with these ‘vegetables don’t belong in cake’ folk. More cake for me.
This is an easy loaf that comes together in no time so you can get a fix to go with a cup of tea quick smart. It’s topped with a halo of maple cream cheese frosting. If you would prefer to keep it simple you can leave it bare. I was gifted a bottle of fabulous bourbon barrel aged maple syrup and have been sneaking it in here and there for a touch of luxury since I got it. Who can blame me?
Heat the oven to 180C (350F). Line a medium loaf pan with baking paper.
In a large bowl whisk together the oil, eggs, orange juice and zest, and sugar.
Mix in the grated carrot.
Mix the dry ingredients together (make sure you sift the baking powder as it can get lumpy). Add them to the wet ingredients and gently fold until just combined.
Scrape the batter into the prepared pan and smooth the top.
Pop it into the oven and bake for 40 to 50 minutes until risen and golden and a skewer inserted into the centre comes out clean.
Let the loaf cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
While the cake is cooling make the frosting by beating together all the ingredients until smooth and fluffy. You may need to add a little more icing sugar if the frosting is a little soft.
Top the loaf with the frosting and sprinkle with extra chopped walnuts. Or grated orange zest. Or sprinkles. Nothing chases the rain away like sprinkles…
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Carrot + Maple Loaf Cake
Prep Time : 15 mins | Cook Time : 40 mins | Total Time : 2 hours | Difficulty : Easy
Makes : 1 medium loaf
Moist sweet carrot loaf studded with walnuts and topped with maple cream cheese frosting.
Ingredients:
- 1/2 cup (120 mls) canola or light olive oil
- 2 large eggs
- 1/4 cup orange juice
- zest of an orange
- 3/4 cup (150 grams) soft brown sugar, packed
- 1 + 1/2 cups peeled grated carrot
- 1/2 cup (70 grams) all purpose flour
- 1/2 cup (80 grams) wholemeal wheat or spelt flour
- 1/2 cup (50 grams) roughly chopped walnuts
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon baking soda
For the frosting:
- 2 scant ounces (50 grams) cream cheese
- 2 tablespoons (30 grams) unsalted butter
- 1 tablespoon real maple syrup
- 1 + 1/2 cups (150 grams) icing sugar
- pinch salt
- chopped walnuts to decorate (optional)
– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients –
Equipment:
- Bowls and spoons
- Medium loaf pan lined with baking paper
Directions:
Heat the oven to 180C (350F). Line a medium loaf pan with baking paper.
In a large bowl whisk together the oil, eggs, orange juice and zest, and sugar.
Mix in the grated carrot.
Mix the dry ingredients together (make sure you sift the baking powder as it can get lumpy). Add them to the wet ingredients and gently fold until just combined.
Scrape the batter into the prepared pan and smooth the top.
Pop it into the oven and bake for 40 to 50 minutes until risen and golden and a skewer inserted into the centre comes out clean.
Let the loaf cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
While the cake is cooling make the frosting by beating together all the ingredients until smooth and fluffy. You may need to add a little more icing sugar if the frosting is a little soft.
Top the loaf with the frosting and sprinkle with extra chopped walnuts. Or grated orange zest. Or sprinkles. Nothing chases the rain away like sprinkles…
Cook’s Notes:
If you don’t like (or are allergic to) walnuts just leave them out or replace with pecans.
I know peeling the carrots seems like a waste but it is my experience that getting little green tips on the bit’s of carrot is the interaction between the baking soda and the skins and the only sure-fire way to avoid that is to peel them!
– This loaf keeps well and stays moist a long time – store in an airtight container at room temperature for up to a week –
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