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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 cup
All-Purpose Flour
(Contains Wheat)
170 g
Carrot
6 tbsp
Sour Cream
(Contains Milk)
2 unit
Egg
(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
Pecans
(Contains Pecans/Pacanes)
1 unit
Lemon
Not included in your delivery
½ cup
Oil*
½ tsp
Salt*
4 tbsp
Butter*
(Contains Milk)
Nutrition Values
Instructions
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.
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 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!)
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.
