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–+ servings

Carrot and Walnut Loaf Cake

This spiced carrot loaf cake with walnuts is deliciously moist and simple to make! Featuring nutmeg, cinnamon and ginger, this cake is one of my favourites to bake.
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Prep Time:20 minutes
Cook Time:50 minutes
Total Time:1 hour 10 minutes
Course: Dessert
Cuisine: British
Keyword: Cake Recipes, Carrot and Walnut Cake, Carrot and Walnut Loaf, Carrot Cake Recipe, Lemon Buttercream, Spiced Carrot Cake, Winter Bakes
Servings: 10

Equipment

Ingredients

  • 170 grams light brown sugar
  • 170 grams Stork or unsalted butter
  • 200 grams self raising flour
  • 3 medium eggs
  • 200 grams grated carrot (approximately 2 medium carrots)
  • 50 grams chopped walnuts
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground mixed spice
  • 0.5 teaspoon ground ginger

For the Buttercream:

  • 125 g unsalted butter softened
  • 250 g icing sugar
  • 1 tsp vanilla extract not essence!
  • 1 lemon zest and juice

Instructions

  • Preheat the oven to 175ºC. Grease a 2lb loaf tin and line with greaseproof paper.
  • In the mixing bowl of a stand mixer (or large bowl, if you don't have a stand mixer), cream together the Stork and sugar until light and fluffy.
  • Crack the eggs in another bowl or jug and add them to the mix, one by one. Mix until well incorporated.
  • Add the flour, ginger, cinnamon, nutmeg and mixed spice and mix until just incorporated - don't overmix.
  • Fold in the carrots and chopped walnuts.
  • Bake the cake for 45-50 minutes, checking after 35 minutes to make sure it's not too brown on top. If it starts to brown too much, pop some foil over the top of it to protect it. You'll know when the cake is cooked as a skewer will come out clean.
     
    As every oven is different, baking times can vary.
  • When the cake is cooked, remove from the oven and leave to cool in its tin for 5-10 minutes. Turn out from the tin and leave to cool completely on a wire rack.
  • While the cake is cooling, make the buttercream.
  • In the bowl of your stand mixer (or a large bowl if you want to use a hand mixer) put the butter and icing sugar. Mix on a slow speed to start with (otherwise you'll end up with a cloud of icing sugar everywhere) then gradually increase the speed until it's all mixed together. Add the lemon juice.
  • Using a palette knife, spread the buttercream over the top of the cake and sprinkle a few extra lemon zest bits on.