New Recipe: Baker Eloise Head reveals her incredible carrot cake LOAF recipe

The best carrot cake you will ever try: Baker reveals her incredible recipe – and she insists the sweet loaf is one of the greatest ever

  • A talented baker has shared her simple recipe for the perfect carrot cake loaf 
  • Eloise Head, shared a video on Instagram showing how she made the dessert 
  • To make loaf, you’ll need carrots, raisins, buttermilk, flour, cinnamon and nutmeg
  • For the icing on top, you’d need butter, cream cheese, vanilla and icing sugar 

A talented baker has revealed her simple recipe for the perfect carrot cake loaf – complete with a cream cheese frosting.

Eloise Head, a London food blogger who’s behind the viral page FitWaffle Kitchen, shared a video on Instagram showing exactly how she made the dessert, as she insisted it’s the ‘best’ carrot cake she’s ever made. 

To make the loaf, you’ll need carrots, raisins, brown sugar, buttermilk, plain flour, baking powder, bicarb soda, cinnamon and nutmeg.

For the icing on top, you’d need butter, cream cheese, vanilla and icing sugar.

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Self-taught baker Eloise Head (pictured) has revealed her simple recipe for the perfect carrot cake loaf - complete with a cream cheese frosting

Self-taught baker Eloise Head (pictured) has revealed her simple recipe for the perfect carrot cake loaf – complete with a cream cheese frosting

How to make a carrot cake loaf

INGREDIENTS

For the cake:

2 large eggs

100g dark brown sugar

75g granulated sugar

50ml buttermilk

175ml vegetable oil

230g plain flour

1/2 tsp baking powder

½ tsp bicarbonate of soda

1/4 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

220g carrots (finely grated)

100g raisins

Cream cheese icing:

60g butter, softened

110g cream cheese

1 tsp vanilla

250g icing sugar

METHOD

Preheat oven to 160C. 

In a mixing bowl, whisk the eggs, dark brown sugar, granulated sugar, buttermilk and vegetable oil until smooth.

Sift the dry ingredients such as plain flour, baking powder, bicarb soda, cinnamon, nutmeg and salt into the mixture and stir until well combined.

Add the grated carrots and raisins – and stirred until just combined.

Pour the mixture into a loaf tin with baking paper and bake for one hour – or until a skewer inserted into the loaf comes out clean.

To make the cream cheese icing, mix the butter, cream cheese, vanilla and icing until the frosting is smooth and creamy.

Once the carrot cake has cooled completely, use a piping bag to spread the frosting over the top.

Slice and serve. 

‘If you’re anything like me, carrot cake must be super moist with lots of cream cheese icing,’ the 26-year-old self-taught baker wrote on Instagram.

In a mixing bowl, she whisked the eggs, dark brown sugar, granulated sugar, buttermilk and vegetable oil until smooth.

Next, she sifted the dry ingredients such as plain flour, baking powder, bicarb soda, cinnamon, nutmeg and salt into the mixture and stirred until well combined.

Eloise then added the grated carrots and raisins – and stirred until just combined.

To make the loaf, you'll need carrots, raisins, brown sugar, buttermilk, plain flour, baking powder, bicarb soda, cinnamon and nutmeg

For the icing on top, you'd need butter, cream cheese, vanilla and icing sugar

To make the loaf, you’ll need carrots, raisins, brown sugar, buttermilk, plain flour, baking powder, bicarb soda, cinnamon and nutmeg

The 26-year-old insisted it's the 'best' carrot cake she's ever made as she shared her recipe

The 26-year-old insisted it’s the ‘best’ carrot cake she’s ever made as she shared her recipe

Once the carrot cake has cooled completely, use a piping bag to spread the cream cheese frosting over the top. Slice and serve

Once the carrot cake has cooled completely, use a piping bag to spread the cream cheese frosting over the top. Slice and serve

‘Tip: You can omit the raisins or swap them for walnuts, but using juicy, plump raisins will help with the “juiciness” of the cake,’ she explained. 

She poured the mixture into a loaf tin with baking paper and baked in the oven at 160C for one hour – or until a skewer inserted into the loaf comes out clean.

To make the cream cheese icing, she mixed the butter, cream cheese, vanilla and icing until the frosting was smooth and creamy.

Once the carrot cake has cooled completely, she used a piping bag to spread the frosting over the top.

‘The icing can be halved, as I only used about half of it on this cake,’ she added.

Many were amazed with her creation, saying they couldn’t wait to try out her recipe.




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