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Carrot and Poppy Seed Loaf

This deliciously moist cake, topped with marmalade frosting, is a teatime classic. Adding marmalade to the frosting gives this cake a lovely tangy twist.

  • Timer Prep 20 min
    Cook 70 min
  • Chart 575.0 cal/
  • Chef hat Easy


Peel and grate the carrots.


  1. 1 Heat the oven to 150°C/300°F/gas 2 (130°C for fan ovens). Brush a loaf tin with vegetable oil and line the base with greaseproof paper.
  2. 2 In a large bowl, lightly beat the eggs with the oil and sugar, then stir in the carrots and poppy seeds.
  3. 3 Sift in the flour, a pinch of salt, baking powder and mixed spice. Mix well and pour into the tin.
  4. 4 Level the surface and bake for 60-70 minutes, or until a skewer inserted into the centre comes out clean. Turn the loaf onto a wire rack to cool.
  5. 5 Spoon the soft cheese into a bowl and beat until smooth.
  6. 6 Fold in the marmalade, then spread it thickly over the top of the cake. Slice and serve.
  • Average per serving
  • Calories 575.0kCal
  • Fat33.1g
  • Saturated5.1g
  • Salt0.7g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg