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Easy Carrot Loaf Cake with Vanilla Buttercream Frosting

For years carrot cake was my nemesis, I think because they are so many recipes out there that have a vast array of ingredients and methods and believe me I have tried lots.  This is a recipe I have adapted that is quick and easy to make yet is still light and full of flavour.
I don’t use raisins or nuts, this carrot cake has got so much flavour I don’t think it needs it and it cuts better without them.  Feel free to add them if you want them.
Since I have been making wedding cakes I have used vanilla bean buttercream as it’s delicious and it doesn’t need to be refrigerated, so I have chosen to include that here too.

Easy Carrot Loaf Cake with Vanilla Buttercream Frosting

Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Course Cakes
Servings 8 people

Equipment

  • 1 Loaf Tin I use a 2lb loaf tin but smaller will work the cooking time will be slightly longer

Ingredients
  

  • 110 ml sunflower oil vegetable Oil can be used instead
  • 112 g self raising flour
  • 112 g caster sugar
  • 2 large eggs (preferably free range) at room temperature
  • 1/2 tsp baking powder
  • 150 g grated carrot (squeezed in kitchen towel to remove the excess liquid)
  • 1 tsp mixed spice you can use all mixed spice if you prefer
  • 1 tsp cinnamon
  • 150 g icing sugar sieved
  • 75 g unsalted butter softened
  • 2 tsp vanilla bean paste Vanilla bean extract also works
  • 75 g fondant icing colour 60g with orange paste and 15g with green paste

Instructions
 

  • Heat the oven to 160 degrees fan oven.
  • Grease the inside of the loaf tin with some butter or oil and line the loaf tin with greaseproof paper. (You can use a loaf tin liner if you have one).
  • Finely grate the peeled carrots.  Tip the grated carrot onto the kitchen towel and place some more on top.  Press down all over the carrots to remove the excess liquid. 
    If you don't remove the excess your cake will be too soggy. 
    You can also use a clean tea towel instead of the kitchen towel but be prepared for the carrot juice  to stain the tea towel.
  • In a mixing bowl add the sugar, oil and eggs.  Whisk together for 2 minutes until fully combined.
  • In a bowl sieve together the flour, the baking powder and spices. 
    Add to the blended liquid and using a spatula gently mix everything together until all of the flour is combined.
  • Add in the grated carrot and mix together until combined.
  • Tip the cake mixture into the lined loaf tin and smooth over with the back of a spoon.
  • Bake for 30 minutes.  Depending on your oven it may take 35 minutes to bake. Using a cake tester or cocktail stick insert into the middle of the cake, you want it to come out clean.
    If there is cake mixture on the cake tester, bake for another 5 minutes and check again.  It is baked when the cake tester comes out clean.
  • When the cake is cooked, remove from the oven and leave on. a wire rack to cool thoroughly.
  • To make the buttercream frosting, add the softened butter into a bowl and whisk / beat for 5 minutes until it is fluffy and paler in colour.  If you are using a spatula you may need a little longer. 
    Add half of the sieved icing sugar and mix briefly with a spatula, then beat for 2 minutes. 
    Add the remaining icing sugar, mix with a spatula and then beat until thoroughly combined.  Add the vanilla bean paste / extract and mix thoroughly.  
    Note: I would normally make this whilst the cake is baking.
  • To add to the cooled cake you can use a piping bag and piping nozzle or spread with a knife and use a fork to create lines.
  • For the carrot decorations, colour a small amount of white fondant icing with orange food colouring and a smaller amount with green. 
    Take a tiny ball of orange fondant and roll to a cone shape between your fingers.  Make a small indent in the top of the carrot so you can insert the green tops into it (you can use a cocktail stick and wiggle it around.
    Repeat until you have at least 12.  
  • To make the carrot tops, take tiny amounts and roll into a thin sausage shape between your fingers. 
    Place this into the indented carrot top and lay it flat on a chopping board.
    Taking a sharp knife carefully cut two-thirds of the way down the fondant to separate into sections, you will do this twice so we end up with 3 strands. Do this for all carrots.
    If the carrot top wont stick into the carrot lightly dampen it with cold water.
  • Take a knife and gently press to create lines / indents in the top of the carrot.
  • When the carrots are complete, place onto the buttercream for decoration.
  • The cake can be stored in an airtight container for up to 4 days.
    If you keep it in the fridge, let the cake come to room temperature before eating.

Notes

To make this cake creation quicker the buttercream and carrot decorations can be made in advance.
This is a quick and easy recipe that can be enjoyed all year round with or without the decorations.
Keyword Carrot Cake, Delicious, Easy, Loaf Cake

For years carrot cake was my nemesis, I think because they are so many recipes out there that have a vast array of ingredients and methods and believe me I have tried lots.  This is a recipe I have adapted that is quick and easy to make yet is still light and full of flavour.
I don’t use raisins or nuts, this carrot cake has got so much flavour I don’t think it needs it and it cuts better without them.  Feel free to add them if you want them.
Since I have been making wedding cakes I have used vanilla bean buttercream as it’s delicious and it doesn’t need to be refrigerated, so I have chosen to include that here too.

Easy Carrot Loaf Cake with Vanilla Buttercream Frosting

Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Course Cakes
Servings 8 people

Equipment

  • 1 Loaf Tin I use a 2lb loaf tin but smaller will work the cooking time will be slightly longer

Ingredients
  

  • 110 ml sunflower oil vegetable Oil can be used instead
  • 112 g self raising flour
  • 112 g caster sugar
  • 2 large eggs (preferably free range) at room temperature
  • 1/2 tsp baking powder
  • 150 g grated carrot (squeezed in kitchen towel to remove the excess liquid)
  • 1 tsp mixed spice you can use all mixed spice if you prefer
  • 1 tsp cinnamon
  • 150 g icing sugar sieved
  • 75 g unsalted butter softened
  • 2 tsp vanilla bean paste Vanilla bean extract also works
  • 75 g fondant icing colour 60g with orange paste and 15g with green paste

Instructions
 

  • Heat the oven to 160 degrees fan oven.
  • Grease the inside of the loaf tin with some butter or oil and line the loaf tin with greaseproof paper. (You can use a loaf tin liner if you have one).
  • Finely grate the peeled carrots.  Tip the grated carrot onto the kitchen towel and place some more on top.  Press down all over the carrots to remove the excess liquid. 
    If you don't remove the excess your cake will be too soggy. 
    You can also use a clean tea towel instead of the kitchen towel but be prepared for the carrot juice  to stain the tea towel.
  • In a mixing bowl add the sugar, oil and eggs.  Whisk together for 2 minutes until fully combined.
  • In a bowl sieve together the flour, the baking powder and spices. 
    Add to the blended liquid and using a spatula gently mix everything together until all of the flour is combined.
  • Add in the grated carrot and mix together until combined.
  • Tip the cake mixture into the lined loaf tin and smooth over with the back of a spoon.
  • Bake for 30 minutes.  Depending on your oven it may take 35 minutes to bake. Using a cake tester or cocktail stick insert into the middle of the cake, you want it to come out clean.
    If there is cake mixture on the cake tester, bake for another 5 minutes and check again.  It is baked when the cake tester comes out clean.
  • When the cake is cooked, remove from the oven and leave on. a wire rack to cool thoroughly.
  • To make the buttercream frosting, add the softened butter into a bowl and whisk / beat for 5 minutes until it is fluffy and paler in colour.  If you are using a spatula you may need a little longer. 
    Add half of the sieved icing sugar and mix briefly with a spatula, then beat for 2 minutes. 
    Add the remaining icing sugar, mix with a spatula and then beat until thoroughly combined.  Add the vanilla bean paste / extract and mix thoroughly.  
    Note: I would normally make this whilst the cake is baking.
  • To add to the cooled cake you can use a piping bag and piping nozzle or spread with a knife and use a fork to create lines.
  • For the carrot decorations, colour a small amount of white fondant icing with orange food colouring and a smaller amount with green. 
    Take a tiny ball of orange fondant and roll to a cone shape between your fingers.  Make a small indent in the top of the carrot so you can insert the green tops into it (you can use a cocktail stick and wiggle it around.
    Repeat until you have at least 12.  
  • To make the carrot tops, take tiny amounts and roll into a thin sausage shape between your fingers. 
    Place this into the indented carrot top and lay it flat on a chopping board.
    Taking a sharp knife carefully cut two-thirds of the way down the fondant to separate into sections, you will do this twice so we end up with 3 strands. Do this for all carrots.
    If the carrot top wont stick into the carrot lightly dampen it with cold water.
  • Take a knife and gently press to create lines / indents in the top of the carrot.
  • When the carrots are complete, place onto the buttercream for decoration.
  • The cake can be stored in an airtight container for up to 4 days.
    If you keep it in the fridge, let the cake come to room temperature before eating.

Notes

To make this cake creation quicker the buttercream and carrot decorations can be made in advance.
This is a quick and easy recipe that can be enjoyed all year round with or without the decorations.
Keyword Carrot Cake, Delicious, Easy, Loaf Cake

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