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Carrot Cake Loaf + Cream Cheese Frosting

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6

Ingredients

Cake

  • 1 1/2 cups gluten free all-purpose flour I use ‘Bob’s Red Mill Baking 1-1 Gluten Free Flour’
  • 4 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp allspice
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • Pinch of salt
  • 140 g butter softened at room temperature
  • 1 1/2 cups coconut sugar
  • 2 large eggs room temperature
  • 250 g carrots freshly grated
  • 1 cup walnuts roughy chopped, plus extra for sprinkling on frosting

Cream Cheese Frosting

  • 100 g cream cheese softened at room temperature
  • 45 g butter softened at room temperature
  • 1/2 Tbsp fresh lemon juice
  • 1 cup icing sugar
US Customary - Metric

Instructions

Cake

  1. Preheat oven to 180ºC (356ºF). Line a 9” x 5” loaf pan with parchment paper and set aside.
  2. In a mixing bowl, combine flour, baking powder, cinnamon, allspice, nutmeg, ginger and salt, mix well and set aside.
  3. In a large mixing bowl or the bowl of a stand mixer, using an electric beater/whisk attachment, cream butter and sugar together until well combined and fluffy.
  4. Add eggs and beat until well combined and light.
  5. Add grated carrots and beat until just combined.
  6. Add flour mixture half at a time, beating into the wet mixture until just combined, beat through remaining flour until a soft batter is formed.
  7. Gently fold through chopped walnuts.
  8. Pour batter into prepared loaf tin.
  9. Bake for 40-45 minutes or until a skewer inserted into the middle comes out clean. The top should spring back when slightly pressed.
  10. Let cake cool in pan for 15 minutes.
  11. Remove cake from pan by turning it over onto a wire cooling rack. Tap on the pan slightly to help the cake come out.
  12. Let cake cool completely on the wire rack.

Cream Cheese Frosting

  1. In a large mixing bowl or the bowl of a stand mixer, using an electric beater/whisk attachment, add softened cream cheese, butter and lemon juice. Beat on high until just combined and softened.
  2. Add icing sugar and beat for 1 minute until light and creamy, scraping down the sides when needed.
  3. Spread frosting over cooled cake.
  4. Sprinkle frosting with extra chopped walnuts.
  5. Serve and enjoy!

Recipe Notes

Store in an airtight container, refrigerated, for 4-5 days.