Carrot cake loaf with frosting
Moist and flavorful, this carrot cake loaf is packed with carrots, raisins, and nuts, topped with a smooth cream cheese and orange icing for the perfect balance of sweetness and zest.
Updated : 10 September, 2025
Easy
About 45 min.
Ingredients
For the carrot cake
140 milliliters
Vegetable oil
2
Eggs
200 grams
Brown sugar
300 grams
Carrot
100 grams
Raisins
75 grams
Pecan nuts
180 grams
Self-raising flour
pinch
Salt
0.5 teaspoon
Baking soda
1 teaspoon
Cinnamon
0.5 teaspoon
Nutmeg
For the orange cream cheese icing
200 grams
Cream cheese
50 grams
Butter
1 teaspoon
Vanilla extract
50 grams
Powdered sugar
1
Oranges
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 150C. Oil and line a 900g loaf tin (about 13x23cm) with baking paper.
Step 2
To make the carrot cake, beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins, and chopped nuts. Sift in the dry ingredients and gently fold everything together with a wooden or metal spoon until evenly combined.
Step 3
Pour the batter into the prepared tin, smooth the top, and bake for 1 hour 15 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Step 4
For the icing, beat together the cream cheese and butter until creamy. Add the vanilla extract, icing sugar, and orange zest, then continue mixing until smooth and thick.
Step 5
Spread evenly over the cooled cake using a palette knife, dipping it in hot water if needed for easier spreading. Slice and serve.