Carrot Cake Bread
This carrot cake with a zingy lemon glaze is simple to make, moist, delicious, and spicy. This bread cake is great for snacking on.
Course: Dessert
Keyword: cake, Carrot cake Bread
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10 people
Ingredients
Carrot cake Bread:
150 g (3/4 cup + 1 Tbsp) of light brown soft sugar
65 g (1/3 cup) of caster (superfine) sugar
120 ml (1/2 cup) of sunflower oil or another mild-flavored oil
120 ml (1/2 cup) of unsweetened non-dairy milk
2 tsp cider or white wine vinegar
1 tsp of vanilla extract
finely grated zest of 1 lemon or orange
140 g (1 cup + 2 Tbsp) of plain (all-purpose) flour
65 g (1/2 cup + 1 Tbsp) of plain wholemeal flour
2 tsp of baking powder
1/2 tsp bicarbonate of soda (baking soda)
1 1/2 tsp of ground cinnamon
1/2 tsp of ground ginger
1/4 tsp of ground nutmeg
1/4 tsp of salt
240 g (8.5 oz) grated carrot
Lemon Glaze:
175 g (1 1/2 cups) icing (powdered) sugar sifted
1 Tbsp of unsweetened non-dairy yogurt (optional)
juice of 1/2 lemon (plus extra as needed)
Instructions
1. To 180C/350F/gas mark 4, preheat the oven. In the loaf tin and line with a strip of baking parchment, grease, and approx. 11.5 x 21.5 cm / 4.5 x 8.5.
2. Remember to leave some overhanging on either side so that the cake can easily be lifted out.
3. In a big bowl combine light brown, soft sugar, caster sugar, oil, milk, vinegar, vanilla, and lemon or orange zest.
4. Sift together the plain flour, wholemeal flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a different bowl.
5. Tip into the wet, dry ingredients and whisk gently till the flour lumps remain. However, be cautious not to over-beat the batter as it might make the cake tough.
6. Add the grated carrots and fold until thoroughly mixed
7. Pour the batter into the prepared tin, spread it level, and bake for around an hour until it comes out clean with a skewer inserted into the middle
8. Let the cake cool for almost 20 minutes in the tin and then cautiously lift it out using the baking parchment strip and put it to cool entirely on a wire rack.
To make the glaze: In a bowl, place the sifted icing sugar and add the yogurt (if using). Stir in the lemon juice gradually till a thick but pourable glaze forms. On top of the cake, pour the glaze over and serve. Store any leftovers in a container that is airtight.
IF YOU ARE USING PINTEREST, FEEL FREE TO PIN THE FOLLOWING PHOTO: