When it comes to food and Easter, we don’t think chocolate should get all the attention! So if you’re with us, make way for this carrot cake loaf – the ultimate Easter bake. If you have chocolate around, feel free to chop it into chunks and throw them into the mix – delicious. We’ve held the chocolate back here and gone all out on the toppings which we thoroughly encourage!
Carrot cake loafPrint This
- 320g plain flour
- 2 tsp ground sweet cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp allspice
- 1/2 tsp ground ginger
- 1 1/2 tsp baking powder
- 180g light brown sugar
- 1 ripe banana, mashed
- 280ml milk [dairy or dairy-free]
- 40ml melted coconut oil
- 1 tbsp vanilla extract
- 160g grated carrot
- FOR THE FROSTING
- 65g butter [dairy or dairy-free]
- 100g cream cheese [dairy or dairy-free]
- 200g icing sugar
- TO DECORATE
- Crushed walnuts
- Crushed Mini Eggs
- Grated dark chocolate
Instructions Preheat the oven to 180ºc and line or grease a standard (2lb) loaf tin. In one bowl combine the flour, spices, baking powder, and sugar.
 In a separate bowl combine the mashed banana, milk, melted coconut oil, vanilla extract and grated carrot.
 Combine the wet with the dry ingredients and then empty into the loaf tin. Bake in the oven for 50-55 minutes or until a toothpick or skewer comes out clean.
 Meanwhile prepare the frosting by using an electric whisk to combine the butter, cream cheese and icing sugar together. Place in the fridge.
 Allow the loaf to cool before removing it from the tin. Spread the frosting on top and decorate with crushed walnuts, grated dark chocolate, and mini eggs. Slice and enjoy!