Carrot Cake Loaves

Carrot Cake Loaves Recipe

Ingredients
250g vegetable oil
390g granulated sugar
1 tsp table salt
4 large eggs, at room temperature
1 tbsp cinnamon powder
1/2 tsp ginger powder
1/4 tsp ground cloves
240g cake flour
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
330g carrots, finely grated
120g pecans, chopped, plus extra to decorate

Cream cheese icing
113g unsalted butter, at room temperature
230g cream cheese, at room temperature
1/4 tsp salt
2 tsp vanilla extract
350-400g icing sugar

Method
Preheat the oven to 180C. Prepare the mini loaf tin with baking spray and set aside, if using this recipe to make cupcakes, then line the cupcake tray with cupcake liners.

Add the cake flour, baking powder, and bicarb to a bowl and mix to combine.
Beat together the vegetable oil, sugar, salt, eggs, and spices until combined, add to the dry ingredients and mix until just combined. Fold in the carrots and nuts and mix until just combined. Pour into your preferred baking mould.

Bake for 20 to 25 minutes, or until a toothpick inserted into the centre comes out clean. Remove the cakes from the oven, and after 10 minutes transfer them to a rack to cool completely before icing.

Cream cheese icing
Beat the butter and cream cheese together until smooth.
Add in the salt and vanilla, Add the icing sugar a cup at a time and beat until smooth and creamy.
Frost the cakes and decorate them with toasted pecans. Enjoy!