Recipes
Carrot loaf cake with a lemon glaze
Simple and sweet – the perfect lunch-box treat!
Craving something indulgent but running low on supplies? This divine carrot loaf cake is deliciously simple and made with ingredients you’ll already have in the fridge and pantry. Perfect for a Sunday afternoon tea or to fill lunch boxes for the week!
Serves: 8
Ingredients
- 1 cup (175g) brown sugar
- ½ cup (110g) caster sugar
- 2 Yallamundi Organic Extra Large Free Range Eggs
- ½ cup (125ml) neutral-flavoured oil of your choice
- ¼ cup (70g) plain yoghurt
- 1 ½ cups (225g) plain flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 2 teaspoons ground cinnamon, or mixed spice
- Pinch of salt
- 400g carrots, grated
- ¾ -1 cup icing sugar
- Juice of ½ -1 lemon
Method
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Preheat the oven to 160°C fan-forced and line a 22cm loaf tin with baking paper.
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In a medium-sized bowl whisk together the sugars, eggs, oil and yoghurt until smooth.
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Add in the dry ingredients and, using a spatula, fold to combine. Add in the grated carrots and fold until well mixed.
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Pour the cake batter into the prepared loaf tin and bake in the centre of the oven for 60-75 minutes, rotating the cake after 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the tin for five minutes before removing to a wire rack to cool completely.
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To make the glaze, start by adding ¾ cup icing sugar in a small bowl. Squeeze in the juice of ½ a lemon juice and stir, adding more icing sugar or more lemon juice to achieve a thick, pourable glaze.
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Pour over the top of the cake and allow the icing to set for five minutes before serving.
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Cut into thick slices and serve with a dollop of lightly whipped cream for dessert, or wrapped in a piece of baking paper for a lunchbox treat.
