Carrot Cake Loaf



Prep time: 10 mins  
Cooking time: 90 mins 
Serves: 6-8


Dry Ingredients

  • 280g plain flour

  • 95g brown sugar

  • 100g sugar

  • 3 teaspoons baking powder

  • 2 ½ teaspoons ground cinnamon

  • ¾ teaspoon ground nutmeg

  • ½ teaspoon ground ginger

Wet Ingredients

  • 200g coursely grated carrots

  • 250g milk

  • 120g neutral flavoured oil

  • 1 tablespoon apple cider vinegar

  • Vanilla extract

Lemon Icing

  • 1/3 cup butter

  • 150g icing sugar

  • 2-3 teaspoons lemon juice, or to taste

  • Chopped walnuts or pecans to decorate


  1. Preheat your oven to 180°C (conventional oven) or 160°C (fan oven). Line 20cm loaf pan with baking paper.
  2. Add the dry ingredients to a large mixing bowl and whisk until combined. Add the wet ingredients and mix until just combined.
  3. Pour the batter in the loaf pan. Bake for 60-65 minutes or until you can insert a toothpick in the centre and it comes out clean. Allow the cake to cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
  4. To make the icing, add the butter to a large bowl (if using a hand mixer) or the bowl of a stand mixer. Beat the butter until it’s light and pale. Add the icing sugar and lemon juice and beat until the mixture is fluffy. For a softer icing, add more lemon juice, or for a firmer icing, add more sugar.
  5. Spoon the icing on your cooled carrot cake and top with walnuts or pecans.

Ingredients for Carrot Cake Loaf

Carrot Loose Each

$0.60 ea

Carrot Organic 1kg

$3.99 ea