Spiced Carrot Loaf Cake
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Spiced Carrot Loaf Cake

Spiced Carrot Loaf Cake

Serves 4 | with Lemony Cream Cheese Frosting

This ultra soft and perfectly spiced carrot loaf cake is what Easter dessert dreams are made of! Topped with a luscious lemon cream cheese frosting and plenty of buttery pecans for some crunch and extra flavour.

Allergens:
Wheat
•Egg
•Milk
•Pecans
•Tree nuts

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time1 hour
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

3 cup

All-Purpose Flour

(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)

1 unit(s)

Carrot

1 unit(s)

Sour Cream

2 unit(s)

Egg

(Contains Egg)

½ cup

Brown Sugar

(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)

½ cup

White Sugar

(May contain Wheat, Sesame, Soy, Fish, Crustaceans, Milk, Peanuts, Egg, Triticale, Mustard, Sulphites, Tree nuts)

1 tsp

Pumpkin Pie Spice Mix

(May contain Peanuts, Sulphites, Triticale, Mustard, Milk, Tree nuts, Wheat, Soy, Sesame)

2 tbsp

Maple Syrup

½ cup

Icing Sugar

(May contain Peanuts, Sesame, Sulphites, Mustard, Fish, Crustaceans, Soy, Wheat, Egg, Milk, Tree nuts)

2 unit(s)

Cream Cheese

(Contains Milk)

1 tsp

Baking Powder

(May contain Mustard, Peanuts, Crustaceans, Tree nuts, Sulphites, Wheat, Egg, Sesame, Soy, Milk, Fish, Triticale)

1 tbsp

Baking Soda

(May contain Peanuts, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg, Wheat, Fish, Triticale, Tree nuts, Milk)

1 tsp

Cinnamon, ground

(May contain Wheat, Milk, Soy, Peanuts, Triticale, Sulphites, Tree nuts, Mustard, Sesame)

28 g

Pecans

(Contains Pecans, Tree nuts May contain Tree nuts)

1 unit(s)

Lemon

Not included in your delivery

4 tbsp

Butter*

½ tsp

Salt*

½ cup

Oil*

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Nutrition Values

Calories1080 kcal
Fat53 g
Saturated Fat19 g
Carbohydrate126 g
Sugar75 g
Dietary Fiber4 g
Protein15 g
Cholesterol145 mg
Sodium750 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Prep
1

Before starting, preheat the oven to 350°F. Remove cream cheese and 4 tbsp butter from the fridge and set aside in a warm area to soften. Wash and dry all produce. Grease the base and sides of a 9x5-inch loaf pan with 1 tsp softened butter. Line the pan with parchment paper, pressing down to adhere. Set aside. (NOTE: The parchment should hang over two edges of the pan. This helps to easily remove cake after baking.) Peel, then grate carrot.

Mix batter
2

Whisk together 2 cups flour, baking powder, 1/2 tsp baking soda, 1/4 tsp salt, Pumpkin Pie Spice Mix and 1/2 tsp cinnamon in a medium bowl. Set aside. Whisk together sour cream, maple syrup, white sugar and brown sugar in a large bowl until smooth, 1 min. Whisk 1/2 cup oil, eggs and carrots into wet mixture until combined. Slowly add flour mixture to wet mixture. Using a spatula, stir until batter is just combined and no floury streaks remain. Transfer batter to the prepared loaf pan.

Bake loaf cake
3

Bake cake in the middle of the oven until a knife inserted into the centre comes out mostly clean, 50-60 min. (TIP: Take cake out of the oven when a few moist crumbs still stay attached to knife!) Allow cake to cool in the pan for 10 min, then, using the parchment overhang, remove from the pan and place onto a wire rack to cool completely. (TIP: You can place cake in the fridge to help it cool down faster!)

Make frosting and serve
4

Zest, then juice the lemon. Add remaining softened butter and cream cheese to another large bowl. Beat with an electric hand mixer or whisk until light and creamy, 1-2 min. Beat in icing sugar,1/2 tsp lemon zest and 2 tsp lemon juice until combined. Spread lemon cream cheese frosting over cooled loaf cake. Sprinkle pecans over top. (TIP: If desired, toast pecans in a medium non-stick pan over medium-high heat until golden-brown, 3-4 min.) Cut cake into slices.