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.

    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.

    Recently viewed

    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

    Write a review

    Click on stars to rate