Dessert
Spiced Carrot Loaf Cake
A moist and perfectly spiced carrot cake loaf topped with rich cream cheese icing. The perfect treat to enjoy with a cup of tea.
Method
- Grease and line a 9x5-inch loaf pan. Preheat the oven to 180C/160C fan.
- Add the flour, baking powder, bicarbonate of soda, mixed spice, ginger, cinnamon, and nutmeg to a large bowl. Whisk until well combined.
- Add the oil, eggs, brown sugar, yoghurt, vanilla, and carrots to a separate mixing bowl. Whisk until combined. Pour the wet ingredients into the dry and whisk until just combined, do not over mix.
- Pour the batter into the prepared tin and bake for 55-65 minutes or until a skewer inserted into the centre of the cake comes out mostly clean with no raw batter. Place on a wire rack to cool completely in the tin.
- To make the icing, add the butter to the bowl of an electric stand mixer with a paddle attachment. Beat for a couple of minutes to loosen. Add in the icing sugar and beat until smooth. Tip in the cream cheese and vanilla and beat on a low speed until thick and smooth. Keep in the fridge until ready to use.
- Once your cake is cooled, remove from the tin and slather over the icing. Decorate with the fondant carrots.
