Our Plans
Spiced Carrot Loaf Cake
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
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! It's topped with a luscious lemon cream cheese frosting and plenty of buttery pecans for some crunch and extra flavour.


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

Preparation Time85 minutes


/ serving 4 people

2 cup

All-Purpose Flour

(Contains Wheat)

170 g


6 tbsp

Sour Cream

(Contains Milk)

2 unit


(Contains Egg)

100 g

Brown Sugar

100 g

White Sugar

1 tsp

Pumpkin Pie Spice Mix

2 tbsp

Maple Syrup

½ cup

Icing Sugar

86 g

Cream Cheese

(Contains Milk)

1 tsp

Baking Powder

½ tsp

Baking Soda

1 tsp

Ground Cinnamon

28 g


(Contains Pecans/Pacanes)

1 unit


Not included in your delivery

½ cup


½ tsp


4 tbsp


(Contains Milk)


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.


Parchment Paper
Measuring Spoons
Large Bowl
Medium Bowl
Measuring Cups



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

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

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

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.

Meal right image

Explore Similar Recipes

Meal left image