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This Month's Recipe by Rebecca Heath


HB's Carrot Loaf Cake.



2 Eggs
140ml (5 fl oz) Vegetable Oil
200g (7oz) Soft Light Brown Sugar: Product Code: S.LIG4x3
300g (11oz) Grated Carrot
100g (3 ½ oz) Sultanas: Product Code: F.SUL1
75g (3oz) Chopped walnuts (optional) : Product Code: N.WAL1
180g (6oz) Self raising flour
Pinch salt
½ tsp Bicarbonate of soda
1 tsp Ground Cinnamon Product Code: M.CINNG1

Cream Cheese Icing

250g (9oz) Cream cheese
275g (10oz) Icing Sugar: Product Code: S.ICI4x3
50g (2oz) softened butter
Zest of 1 lime
Squeeze of lime juice

for full details of these products, please put the product code into the "Quick Search"box on our website.


  • Preheat the oven to 150 C . Oil and line with greasproof paper a 13x23cm loaf tin. Beat the eggs in a large bowl then add the oil, brown sugar, grated carrot, sultanas and chopped nuts.

  • Sieve the dry ingredients into the bowl and bring all the ingredients together with a large wooden or metal spoon.

  • Pour the mixture into the prepared loaf tin and bake for approx 1 hour or until a skewer inserted into the middle comes out clean.

  • Allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.  

    For the cream cheese icing

  • Beat the butter and cream cheese together until completely combined. Add a squeeze of lime juice, icing sugar and lime zest and mix to combine. The mixture should be smooth and thick but if it is too thick to spread add another squeeze of lime juice.
  • Spread evenly over the top of the cake and slice to serve.

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HB Ingredients
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Uckfield East Sussex. TN22 1QL.
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