Carrot Cake Loaf

Serves 10



  • 175g self raising flour – sieved
  • 125g light brown sugar
  • 115ml sunflower oil
  • 1 large egg – beaten
  • 175g grated carrots (net weight)
  • 1 1/2 tsp mixed spice
  • 1/2 tsp ground ginger
  • 1 tsp bicarbonate of soda


  • 250g icing sugar
  • 125g unsalted butter – soft
  • 60g crushed walnuts


  1. Preheat oven to 140C
  2. Line a 2lb loaf tin with a paper case (or grease).
  3. On a large bowl combine all the dry ingredients.
  4. In another bowl whisk together the sunflower oil and eggs.
  5. Add wet mixture to dry mixture.
  6. Stir in the carrots until all covered with cake mixture.
  7. Pour into the loaf tin and spread to edges of tin with a wooden spoon.
  8. gently tap loaf tin onto work surface o release any air pockets in the mixture.
  9. Place in the oven for 45-50 minutes until skewer comes out clean from centre of the cake.
  10. Allow to cool in the tin for 20 mins before transferring to a cooling tray.
  11. Whilst cooling, prepare the topping.
  12. Into a large bowl add the soft butter and gradually add the icing sugar, whilst beating.
  13. When cake has cooled, spread (or pipe) icing over the top and sprinkle on crushed walnuts.