favourite carrot cake recipe makes a lovely, big square cake but it’s neither freezer friendly nor particularly easy to transport. I’ve turned it into a loaf, swapping cream cheese icing for an orange glaze so now it’s freezable and portable; no tin needed, just good quality baking paper and string.
I hadn’t realised that a 20cm square cake fits perfectly into a 900g/2lb loaf tin so now I’m planning coffee loaf cake and maybe even a Victoria Sponge. Cake in loaf form just feels like less effort plus it’s nice to give someone cake without them needing to return the container to you.
Store at room temperature for up to three days. Slice before freezing.
I sometimes use golden caster sugar if I can't be bothered to de-clump my soft brown sugar.
If you want to make a smaller loaf, these Carrot, Orange and Sultana Breakfast Muffins will fit into a 450g/1lb tin.
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Have you made Carrot Loaf Cake?
Share a photo with #hotcooking and tag @hot.cooking
Share this recipe: