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Carrot Cake Loaf

Carrot Cake Loaf

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 10

We originally came up with this great cake for Easter (hence the themed decorations), but it's a bake that would be perfect with a cuppa at any time of year. Subtly spiced with ground cinnamon, ginger and nutmeg, and topped with a vanilla frosting, it's a novel twist on the tea time classic. 
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  • 125ml vegetable oil, plus extra for greasing
  • 2 large eggs
  • 110g soft dark brown sugar
  • 110g self-raising flour
  • ½ tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • 80g grated carrot
  • 70g walnuts, chopped
  • 75g soft cheese
  • 30g unsalted butter, softened
  • 100g icing sigar
  • 1 tsp vanilla extract
  • 1 drop yellow food colouring


Step 1

Preheat oven to 180°C/160°C fan/gas 4 and grease a 2lb loaf tin with a little oil.

Step 2

Put the oil, eggs and sugar into a large mixing bowl and combine for 2 mins using an electric whisk.

Step 3

Sieve the flour, bicarbonate of soda and spices into the bowl and use the beaters to just combine. Don’t over-work it or your cake may become tough.

Step 4

Add the grated carrot and walnuts and use a large metal spoon to fold in.

Step 5

Transfer the mixture to the oiled loaf tin and put in the oven for 50-55 mins, until askewer inserted into the middle comes out clean. If it doesn’t after 55 mins, return to the oven in 5 min increments until it does.

Step 6

Remove from the oven and cool in the tin for 15 mins before transferring to a wire rack.

Step 7

When the cake is cool and you are ready to decorate, simply use clean electric beaters to whip together the soft cheese and butter. Then mix in the icing sugar, vanilla and a few drops of food colouring. Spread over the cake and top with your choice of sprinkles and decorations.

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