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!
- 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.