Soft, moist, and packed with freshly grated carrot, this simple loaf cake is perfect on its own or topped with your favourite frosting, glaze, or decoration.
Ingredients
- 250g carrots, peeled and grated
- 200g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of salt
- 150g light brown sugar
- 2 large eggs
- 125ml vegetable or sunflower oil
- 1 tsp vanilla extract
- 50g raisins or sultanas (optional)
- 50g chopped walnuts/pecans/almomds/hazelnuts (optional)
Method
- Preheat the oven Preheat your oven to 180°C (160°C fan). Grease and line a standard 2lb loaf tin.
- Mix the dry ingredients In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, and salt.
- Mix the wet ingredients In a separate bowl, whisk together the sugar, eggs, oil, and vanilla extract until combined.
- Combine Pour the wet ingredients into the dry ingredients and stir until just combined. Add the grated carrots and fold through gently. If using raisins or nuts, stir them in now.
- Fill the tin Spoon the mixture into the prepared loaf tin and level the top.
- Bake Bake for 50–60 minutes, or until a skewer inserted into the centre comes out clean. If the top begins browning too quickly, loosely cover with foil for the final 15 minutes.
- Cool Leave in the tin for 10 minutes before transferring to a wire rack to cool completely.