Carrot cake loaf recipe
 This easy carrot loaf cake makes a great afternoon tea recipe. The nut-flecked loaf topped with orange cream frosting is a winning combination. 140ml/4¾fl oz vegetable oil, plus extra for greasing2 free-range eggs200g/7oz light brown sugar300g/10½oz grated carrot (grated weight)100g/3½oz raisins75g/2½oz pecans or walnuts, chopped (optional)180g/6oz self-raising flour1 pinch salt½ tsp bicarbonate of soda1 tsp ground cinnamon½ tsp freshly grated nutmeg½ tsp mixed spice 140ml/4¾fl oz vegetable oil, plus extra for greasing 2 free-range eggs 200g/7oz light brown sugar 300g/10½oz grated carrot (grated weight) 100g/3½oz raisins 75g/2½oz pecans or walnuts, chopped (optional) 180g/6oz self-raising flour 1 pinch salt ½ tsp bicarbonate of soda 1 tsp ground cinnamon ½ tsp freshly grated nutmeg ½ tsp mixed spice 200g/7oz full-fat cream cheese, chilled50g/1¾oz butter, at room temperature1 tsp vanilla extract50g/1¾oz icing sugar, sifted1 orange, zest only 200g/7oz full-fat cream cheese, chilled 50g/1¾oz butter, at room temperature 1 tsp vanilla extract 50g/1¾oz icing sugar, sifted 1 orange, zest only Method Preheat the oven to 150C/130C Fan/Gas 2. Oil and line a 900g/2lb loaf tin (approximately 13x23cm/5x9in) with baking paper.For the carrot cake, beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts.Sift in the remaining cake ingredients and mix using a wooden or large metal spoon until well combined.Pour the mixture into the prepared loaf tin, smooth the surface and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean.Remove from the oven and allow the cake to cool in the tin for about 5 minutes before removing. Cool completely on a wire rack before serving.For the icing, beat the cream cheese and butter together in a bowl until well combined. Add the vanilla extract, icing sugar and orange zest and mix until the icing is smooth and thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve. Preheat the oven to 150C/130C Fan/Gas 2. Oil and line a 900g/2lb loaf tin (approximately 13x23cm/5x9in) with baking paper. Preheat the oven to 150C/130C Fan/Gas 2. Oil and line a 900g/2lb loaf tin (approximately 13x23cm/5x9in) with baking paper. For the carrot cake, beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts. For the carrot cake, beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts. Sift in the remaining cake ingredients and mix using a wooden or large metal spoon until well combined. Sift in the remaining cake ingredients and mix using a wooden or large metal spoon until well combined. Pour the mixture into the prepared loaf tin, smooth the surface and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Pour the mixture into the prepared loaf tin, smooth the surface and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Remove from the oven and allow the cake to cool in the tin for about 5 minutes before removing. Cool completely on a wire rack before serving. Remove from the oven and allow the cake to cool in the tin for about 5 minutes before removing. Cool completely on a wire rack before serving. For the icing, beat the cream cheese and butter together in a bowl until well combined. Add the vanilla extract, icing sugar and orange zest and mix until the icing is smooth and thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve. For the icing, beat the cream cheese and butter together in a bowl until well combined. Add the vanilla extract, icing sugar and orange zest and mix until the icing is smooth and thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve. Recipe tips The carrot loaf cake will store well, uniced, for a couple of days. It will freeze well like this too, for up to 3 months.