Mary Berry’s Carrot Cake Loaf is made with grated carrot, light brown sugar, vegetable oil, free-range eggs, raisins, self-raising flour, and pecans or walnuts. This delicious carrot cake loaf recipe creates a tasty dessert that takes about 1 hour and 35 minutes to prepare and can serve up to 12 people.
Ingredients Needed
For the Carrot Cake:
- 140ml/4¾fl oz vegetable oil, plus extra for greasing
- 2 free-range eggs
- 200g/7oz light brown sugar
- 300g/10½oz grated carrot (grated weight)
- 100g/3½oz raisins
- 75g/2½oz pecans or walnuts, chopped (optional)
- 180g/6oz self-raising flour (or 1½ cups all-purpose flour + 1½ tsp baking powder)
- 1 pinch salt
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- ½ tsp mixed spice
For the Orange Cream Cheese Icing:
- 200g/7oz full-fat cream cheese, chilled (or 1 cup cream cheese)
- 50g/1¾oz butter, at room temperature (or 3½ tbsp butter)
- 1 tsp vanilla extract
- 50g/1¾oz icing sugar, sifted (or ½ cup powdered sugar)
- 1 orange, zest only
How To Make Carrot Cake Loaf
- Preheat the Oven: Preheat 150°C/130°C Fan/Gas 2 (or 300°F). Oil and line a 900g/2lb loaf tin (approximately 13x23cm/5x9in) with baking paper.
- Make the Carrot Cake: Beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins, and chopped nuts. Sift in the remaining cake ingredients and mix until well combined using a wooden or large metal spoon.
- Bake: Pour the mixture into the prepared loaf tin, smooth the surface, and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Remove from the oven and allow the cake to cool in the tin for about 5 minutes before transferring it to a wire rack to cool completely.
- Prepare the Icing: Beat the cream cheese and butter until well combined. Add the vanilla extract, icing sugar, and orange zest and mix until smooth and thick.
- Spread the Icing: Spread the icing evenly over the cooled cake using a palette knife. If it is hard to spread, dip the knife into a bowl of hot water for easier application.
- Serve: Cut into slices to serve.
Recipe Tips
- Use Fresh Carrots: Grate fresh carrots just before using them to ensure they’re moist and flavorful, enhancing the cake’s texture.
- Room Temperature Ingredients: Allow your eggs and butter to reach room temperature before mixing. This helps create a smoother batter and better texture.
- Don’t Overmix: Mix the batter just until the ingredients are combined. Overmixing can make the cake dense instead of light and fluffy.
- Check for Doneness: Use a skewer to test if the cake is done. Insert it in the center; it should come out clean or with a few moist crumbs, not wet batter.
- Cool Completely Before Icing: Let the cake cool completely on a wire rack before adding the icing. This prevents the icing from melting and ensures a smooth finish.
How To Store Leftovers?
- Refrigerate: First, let the leftover carrot cake loaf cool until it reaches room temperature. Then, wrap it tightly in plastic wrap or store it in an airtight container. It will keep in the fridge for up to 5 days.
- Freeze: After cooling, wrap the carrot cake loaf tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. It can be frozen for up to 3 months. To serve, thaw it in the fridge overnight before slicing.
Nutrition Facts
Serving Size: 1 slice (approx. 34g)
- Calories: 120
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 20mg
- Sodium: 90mg
- Total Carbohydrate: 17g
- Dietary Fiber: 0g
- Sugars: 10g
- Protein: 2g
Try More Mary Berry Recipes:
- Mary Berry Apple Muffins
- Mary Berry Custard Creams
- Mary Berry Chocolate Chip Shortbread
- Mary Berry Apple And Sultana Cake
Mary Berry Carrot Cake Loaf
Description
Mary Berry’s Carrot Cake Loaf is made with grated carrot, light brown sugar, vegetable oil, free-range eggs, raisins, self-raising flour, and pecans or walnuts. This delicious carrot cake loaf recipe creates a tasty dessert that takes about 1 hour and 35 minutes to prepare and can serve up to 12 people.
Ingredients
For the Carrot Cake:
For the Orange Cream Cheese Icing:
Instructions
- Preheat the Oven: Preheat 150°C/130°C Fan/Gas 2 (or 300°F). Oil and line a 900g/2lb loaf tin (approximately 13x23cm/5x9in) with baking paper.
- Make the Carrot Cake: Beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins, and chopped nuts. Sift in the remaining cake ingredients and mix until well combined using a wooden or large metal spoon.
- Bake: Pour the mixture into the prepared loaf tin, smooth the surface, and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Remove from the oven and allow the cake to cool in the tin for about 5 minutes before transferring it to a wire rack to cool completely.
- Prepare the Icing: Beat the cream cheese and butter until well combined. Add the vanilla extract, icing sugar, and orange zest and mix until smooth and thick.
- Spread the Icing: Spread the icing evenly over the cooled cake using a palette knife. If it is hard to spread, dip the knife into a bowl of hot water for easier application.
- Serve: Cut into slices to serve.
Notes
- Use Fresh Carrots: Grate fresh carrots just before using them to ensure they’re moist and flavorful, enhancing the cake’s texture.
- Room Temperature Ingredients: Allow your eggs and butter to reach room temperature before mixing. This helps create a smoother batter and better texture.
- Don’t Overmix: Mix the batter just until the ingredients are combined. Overmixing can make the cake dense instead of light and fluffy.
- Check for Doneness: Use a skewer to test if the cake is done. Insert it in the center; it should come out clean or with a few moist crumbs, not wet batter.
- Cool Completely Before Icing: Let the cake cool completely on a wire rack before adding the icing. This prevents the icing from melting and ensures a smooth finish.
Mary Berry Carrot Cake Loaf