Carrot cake loaf
Carrot Cake Loaf with Cream Cheese Icing
A super moist, spiced carrot cake loaf topped with thick cream cheese icing. Fool-proof, no mixer needed, and perfect for afternoon tea or lunchboxes.
Ingredients
Dry Ingredients
1 ½ cups (225g) plain flour
1 tsp baking powder
½ tsp baking soda
1 ½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
½ tsp fine sea salt
Wet Ingredients
2 large eggs, room temperature
¾ cup (150g) raw sugar or brown sugar
½ cup (125ml) butter
¼ cup (60g) Greek yoghurt or sour cream
1 tsp vanilla extract
2 cups (200g) finely grated carrot
Optional: ½ cup walnuts, pecans, sultanas, or shredded coconut
Cream Cheese Icing
125g cream cheese, softened
40g unsalted butter, softened
1 cup (120g) icing sugar
½ tsp vanilla extract
Pinch of salt
Instructions
1. Prepare the loaf
Preheat oven to 170°C fan.
Line a 22×12cm loaf tin with baking paper.
2. Mix dry ingredients
Whisk flour, baking powder, baking soda, spices, and salt. Set aside.
3. Mix wet ingredients
In a large bowl, whisk eggs, sugar, butter, yoghurt, and vanilla until smooth.
Stir in the grated carrot.
4. Combine
Add the dry ingredients to the wet and fold gently until just combined.
Mix in nuts, sultanas, or coconut if using — don’t overmix.
5. Bake
Pour into the tin and bake 55–65 minutes, or until a skewer comes out clean.
Cool in the tin for 10 minutes, then transfer to a rack to cool completely.
6. Make the icing
Beat cream cheese and butter until smooth.
Add icing sugar, vanilla, and salt; beat until fluffy.
Spread over the cooled loaf.
Tips & Tricks
Use finely grated carrot for a soft, moist crumb.
Greek yoghurt or sour cream = extra moisture.
Bake low and slow to avoid drying out.
Add orange zest for brightness.
Add a handful of chopped walnuts for crunch.
Let the loaf cool fully before icing.
Storage
Fridge: 4–5 days airtight
Freeze: Freeze slices (un-iced) up to 2 months
Make Ahead: Bake the loaf the day before and ice fresh
Enjoy xx