There’s a lot to be said for turning an awesome cake flavour into a loaf. Let’s be honest here, cake doesn’t really work in the lunchbox, for so many reasons: size, shape to name a few! I know, carrot cake isn’t exactly the healthiest of cakes and in some cases it can be just as naughty as a slice of chocolate cake, but this carrot cake loaf is yummy, healthy and basically just delicious.
I have to admit, I’m quite partial to carrot cake. My grandmother used to make it when I was younger and slathered it with a cream cheese frosting. Little did I know until I was much older that it was a packet mix! The cream cheese icing was an icing mix that just had milk added to it. As a grown up, I love my carrot cake filled with walnuts and with lots of carrots, much different to how I enjoyed it as a kid. But this version has to be nut free for school.
Whilst this cake isn’t a veggie smuggler, you are getting the goodness of carrot in here, with no nasties. It’s a winner with both mini Kidgredients, freezes well and defrosts just as awesomely. This loaf has become a staple in Miss 5’s lunchbox, and I have to say, I’m quite happy to have a slice of it for morning tea as well.
If you want to ice this for a special treat, I would recommend a cream cheese frosting, much like this one on the apple, carrot and coconut cake. But, honestly, it is lovely and moist so doesn’t have to have frosting at all!
Carrot cake loaf
Yield 14 slices
- 2 eggs
- 1.5 cups self raising flour
- 1/2 cup wholemeal self raising flour
- 1/2 cup water
- 3/4 cup coconut oil, melted
- 2 carrots, grated
- 1/2 cup shredded coconut
- 1/2 cup coconut sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Preheat oven to 170 degrees.
- Combine the wet ingredients (eggs, carrots, water, coconut oil) and whisk quickly together.
- Add all the dry to a large bowl.
- Pour in the wet and mix until well combined.
- Pour into your loaf pan and bake for 55 minutes at 170 degrees.
- Cool in the pan for 15 minutes, then on a wire rack until completely cool.