CARROT CAKE LOAF WITH MATCHA CREAM CHEESE ICING

With Easter around the corner, we’ve been dreaming up different matcha recipes to serve - and this one is a winner. If you like carrot cake, and you love matcha, this is for you!

INGREDIENTS:

For the loaf:

  • 200 g grated carrots
  • 110 g rapeseed oil
  • 100 g caster sugar
  • 100 g dark brown sugar
  • 2 eggs
  • 240 g all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp ground allspice
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • ½ tsp salt
  • 140 g sour cream
  • 1 tsp vanilla extract

    For the icing:
  • 100 g butter, cubed 
  • 50 g cream cheese
  • 180 g icing sugar, sifted
  • 2 tsp JENKI Matcha
  • ½ tsp vanilla bean paste

    HOW TO:

Carrot cake loaf -

    1. Preheat your oven to 175°C / 350°F (conventional oven). Grease a 21.5 x 11.5 cm (8.5 x 4.5 inch) loaf pan + line it with parchment paper.
    2. Grate + weigh out 200 g of carrots. Set aside.
    3. In a large mixing bowl, stir together the oil, granulated sugar, and dark brown sugar until well combined.
    4. Add the eggs to the sugar mixture + mix until fully incorporated.
    5. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, cloves, and salt.
    6. Add half of the sifted dry ingredients to the wet mixture and mix until just combined.
    7. Stir in the sour cream + vanilla extract until fully combined.
    8. Mix in the second half of the dry ingredients until the batter is smooth.
    9. Gently fold the grated carrots into the batter using a rubber spatula, ensuring everything is evenly mixed.
    10. Pour the batter into the prepared loaf pan. Using a butter knife, run a straight line down the centre of the batter to help it rise evenly.
    11. Bake for 1 hour 5 minutes to 1 hour 15 minutes, or until a toothpick inserted in the centre comes out clean.
    12. Allow the cake to cool in the pan on a wire rack for 10 minutes. Then remove it from the pan + let it cool completely before frosting.

Cream cheese icing -

  1. Once the loaf is completely cooled, take the butter + cream cheese out of the fridge and let them sit for 10 minutes. Cube the butter + sift the powdered sugar.
  2. In a stand mixer with a paddle attachment (or using a hand mixer), beat the butter on high speed for 5 mins. Scrape the sides and mix again for another 2 mins.
  3. Add the cream cheese and vanilla bean paste, then mix for 1 more minute until smooth.
  4. With the mixer on low speed, add the sifted powdered sugar in two parts, and add your matcha powder with the second part - mixing well after each addition. Scrape down the sides of the bowl as needed.
  5. Give the frosting a final mix on medium speed for 2 minutes until fluffy + smooth.
  6. Spread the matcha cream cheese icing evenly over the cooled carrot cake loaf.
  7. Enjoy! 
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