You will like this recipe if you prefer small batch baking.
I am sometimes surprised by the amount of cream cheese frosting I ended up with when I tried out some carrot cake recipes. Too much. Too sweet.
Actually, I like carrot cakes for the cake, not a big fan of frostings. Most recipes bake the carrot cake into two layers, with more frostings in between cakes upon assembly. This lead to a guessing game of how long to cook the cake in the oven if I bake the recipe as one whole cake. So I ended up halving most recipes and bake them into a loaf, increase the baking time by another 10-15 minutes if required after checking with a test skewer.
I like how this recipe , according to the author, “is good enough to eat on its own”. The cake is moist and imparts just a nice level of sweetness from cinnamon and raisins. I will gladly save my calories from the frosting for a bigger slice of this carrot cake. I also like that the recipe uses wholemeal flour.
As usual, I halved the recipe and at the same time opted out the grated nutmeg, orange zest, pecans, but kept the amount of ground cinnamon intact. I also substituted melted butter with coconut oil . You may use melted butter or any neutral flavor cooking oil if you don’t have coconut oil.
Is it a must for your carrot cake to be frosted with cream cheese frosting? If not, care to share your plain carrot cake recipe with me?
SIMPLE SMALL BATCH CARROT CAKE LOAF
adapted from here 75g melted coconut oil 75g raw sugar 2 small eggs** 100g wholemeal flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon ground cinnamon 100g grated carrots 50g raisins
** I used eggs that weigh 60g each with shell.
In a mixer bowl, combine coconut oil, raw sugar and eggs, and whisk on high speed (KA 8) for 3 minutes.
In a separate bowl, mix wholemeal flour, baking soda, salt, and cinnamon together to form a uniform mixture of flour.
Add the flour mixture to the batter in the mixer bowl and stir to mix well with a hand whisk.
Stir in grated carrots, then raisins.
Pour batter into a small loaf pan (mine’s around 19cmx9cmx6cm) and bake in a preheated oven at 180C for 40 minutes, or until a test skewer inserted comes out clean.
When done, cool the carrot cake in the pan on a rack before slicing and serving.