06/09/2026
Autumn Spiced Carrot Cake Loaf🥕
If you’re looking for an easy carrot cake recipe that’s moist, lightly spiced and packed with flavour, you need to try this one! Made with Greek yoghurt, brown sugar, honey, cranberries, sultanas and crunchy hazelnuts, then topped with a cinnamon vanilla buttercream.
It’s such an easy homemade carrot cake and perfect with a cuppa, save this one for your next weekend bake! 🥕🍰
Ingredients:
190g plain flour
2 tsp baking powder
½ tsp salt
1½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
100g coconut oil, melted
2 large eggs
60g brown sugar
60g honey
80g Greek yogurt (I used Yoplait Ireland Liberte Plus)
1 tsp vanilla extract
200g carrots, grated (3 medium)
30g dried cranberries
30g sultanas
60g hazelnuts, roughly chopped
Cinnamon & Vanilla Buttercream
75g butter, softened
150g icing sugar
1 tsp vanilla extract
½ tsp ground cinnamon
1–2 tsp milk, as needed
Method
Preheat the oven to 170c fan. Line a standard loaf tin, I love using the ready made liners.
In a large bowl, mix together the flour, baking powder, salt, cinnamon, ginger and nutmeg.
In a separate bowl, whisk together the melted coconut oil, eggs, brown sugar, honey, yogurt, carrot, fruit and nuts.
Add the wet ingredients to the dry and gently mix until just combined.
Spoon the mixture into the prepared loaf tin and smooth the top.
Bake for 55–65 minutes, or until a skewer inserted into the centre comes out clean. If the top is browning too quickly, loosely cover with foil towards the end of baking.
Leave to cool in the tin for around 15 minutes before transferring to a wire rack to cool completely.
For the buttercream:
Beat the softened butter until light and creamy. Gradually beat in the icing sugar, followed by the vanilla and cinnamon.
Add 1–2 tsp of milk as needed until you have a smooth, spreadable consistency.
Spread over the completely cooled carrot cake and finish with a sprinkle of cinnamon.
Slice into 10 or 12 slices and store in an airtight container in the fridge for up to 5 days, it’s best served at room temperature.
