Spiced Carrot Loaf Cake
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
3 cup
All-Purpose Flour
(Contains Wheat)
1 unit(s)
Carrot
1 unit(s)
Sour Cream
2 unit(s)
Egg
(Contains Egg)
½ cup
Brown Sugar
½ cup
White Sugar
1 tsp
Pumpkin Pie Spice Mix
(May contain Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame, Soy)
2 tbsp
Maple Syrup
½ cup
Icing Sugar
2 unit(s)
Cream Cheese
(Contains Milk)
1 tsp
Baking Powder
1 tbsp
Baking Soda
1 tsp
Ground Cinnamon
28 g
Pecans
(Contains Pecans)
1 unit(s)
Lemon
Not included in your delivery
4 tbsp
Butter*
½ tsp
Salt*
½ cup
Oil*
Nutrition Values
Instructions
- 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 once slightly cooled.)
- 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 in 1/2 cup oil, eggs and carrots until combined.
- Slowly add flour 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: You want to take it 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 the cake in the fridge to help it cool down faster!)
- Zest, then juice the lemon.
- Add remaining softened butter and cream cheese to a large bowl.
- Beat with an electric hand mixer of whisk until lightened 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: Toast pecans if desired in a medium non-stick pan over medium-high until golden-brown 3-4 min.)
- Cut into slices.