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Cookin with Jenni

Carrot loaf cake with cream cheese frosting

carrot loaf cake with cream cheese frosting.

Ingredients

  • 3 large eggs (room temp)
  • 200 g brown sugar
  • 120 ml neutral oil
  • 220 g carrots, finely grated
  • 250 g plain flour
  • 80 g Greek yogurt
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp nutmeg (optional but nice)
  • ¼ tsp salt
  • 80 g chopped walnuts or pecans (optional)

Cream cheese frosting

  • 300 g cream cheese
  • 50 g whipping cream
  • 100 g powdered sugar

Directions

  1. 1

    Preheat the oven to 170°C (fan) and line a loaf tin with baking paper.

  2. 2

    In a large bowl, whisk together the brown sugar, oil, eggs, and Greek yogurt until well combined.

  3. 3

    Add the dry ingredients and mix gently until just combined.

  4. 4

    Fold in the grated carrots, followed by the chopped hazelnuts.

  5. 5

    Pour the batter into the prepared loaf tin and smooth the top.

  6. 6

    Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.

  7. 7

    Allow the cake to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.

  8. 8

    Cream cheese frosting: Add the cream cheese and powdered sugar in a bowl and mix until smooth. Pour in the whipping cream and mix until smooth and creamy.

  9. 9

    Once the cake has completely cooled, spread the cream cheese frosting evenly over the top of the loaf using a spatula or the back of a spoon. Slice and serve.