Carrot Loaf Cake

Carrot Loaf Cake


37 people made this

About this recipe: I received this recipe almost 50 years ago. The carrots are precooked with the raisins and spices, making it superbly moist and delicious. To make this dairy free, use 2 teaspoons oil instead of butter.

Erma Germino

Serves: 12 

  • 320ml water
  • 275g caster sugar
  • 150g raisins
  • 2 large carrots, grated
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 2 teaspoons butter
  • 250g plain flour
  • 2 teaspoons bicarbonate of soda
  • 120g chopped walnuts
  • 1 pinch salt

Prep:20min  ›  Cook:1hr15min  ›  Ready in:1hr35min 

  1. Preheat oven to 190 C / Gas 5. Grease a 900g loaf tin, and line with baking parchment.
  2. Combine water, sugar, raisins, grated carrots, cinnamon, cloves, nutmeg and butter in a medium saucepan. Cook over low heat for 5 minutes. Cool.
  3. In a large bowl, stir together flour, bicarb, nuts and salt. Stir in carrot mixture. Pour into prepared tin.
  4. Bake for 1 1/4 hours, or until a tester inserted in the centre comes out clean. Cool on wire racks.

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Reviews (2)


Yummy. I used oil instead of butter for a dairy free version and am delighted with the result. Moist flavoursome and easy to make. - 08 Oct 2012


Easy to make. Almost fat free and really lovely moist and tasty cake. - 15 Oct 2015

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