Classic Carrot Loaf Cake Recipe with Cream Cheese Frosting | Cupcake Jemma

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt reduces calories while maintaining creaminess.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: maple syrup

Honey provides natural sweetness with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

Preheat oven to 160°C (320°F).

In a bowl, combine 225 grams of sunflower oil, 120 grams of light brown sugar, and 120 grams of caster sugar and whisk until combined.

Add 3 eggs one at a time, whisking after each addition.

In another bowl, combine 210 grams of plain flour, 3/4 teaspoon baking soda, 3/4 teaspoon baking powder, a pinch of salt, and 1 teaspoon ground cinnamon.

Fold the dry ingredients into the wet mixture in two halves using a spatula.

Add 125 grams of chopped nuts and 175 grams of grated carrots to the batter and fold until combined.

Pour the batter into a loaf tin and bake for 1 hour at 160°C, checking with a skewer to ensure it comes out clean.

Let the cake cool completely before icing.

For the icing, combine 50 grams of unsalted butter and 75 grams of soft cream cheese and whisk until creamy.

Gradually add 250 grams of icing sugar and a pinch of salt, mixing until smooth.

Spread the cream cheese icing on top of the cooled cake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens