Carrot Cake Loaf

Carrot Cake Loaf – Rohi Kāroti

I love the warm spices of a keke kāroti (carrot cake) and this loaf brings all those same flavours but takes slightly less effort than a cake. Yes, I have decorated this loaf but that is completely optional. I was sending it to one of my followers for The Giving Series and wanted to really amplify the carrot cake loaf before it was sent away. I have added paināporo (pineapple) to add extra moisture in to this loaf and we use the left over juice to drizzle over the rohi (loaf) once it is baked. Keep it plain, slice it warm and spread on a little pata (butter) or allow it to cool and decorate it with my simple pani reka kirīmi tīhi (cream cheese icing). If you love the added texture of nuts in your rohi kāroti (carrot loaf), I have added the quantities in the recipe too. Ā kāti, me tunu e tātou tēnei rohi kāroti – And so, let’s make this carrot loaf.

Print Pin

Carrot Cake Loaf – Rohi Kāroti

A deeply spiced Carrot Cake Loaf with crushed pineapple in the loaf and the juice used a syrup for extra moisture. Add a cream cheese frosting for a decorated option too.

Keyword best carrot cake loaf, best carrot cake loaf nz, best icing for carrot cake, best spiced carrot cake, best spiced carrot cake loaf recipe, best spiced carrot cake loaf recipe nz, best spiced carrot cake nz, best spiced carrot cake recipe, best spiced carrot cake recipe nz, carrot cake, carrot cake icing, carrot cake icing nz, carrot cake loaf, carrot cake loaf nz, carrot cake loaf recipe, carrot cake loaf recipe nz, carrot cake nz, carrot cake recipe, carrot cake recipe nz, carrot cake with pineapple, carrot cake with pineapple and nuts, carrot cake with pineapple and nuts nz, carrot cake with pineapple and nuts recipe, carrot cake with pineapple and nuts recipe nz, carrot cake with pineapple nz, carrot cake with pineapple recipe, carrot cake with pineapple recipe nz, carrot loaf, carrot loaf nz, carrot loaf recipe, carrot loaf recipe nz, cream cheese icing, cream cheese icing for carrot cake, cream cheese icing for carrot cake nz, maori, maori baking, maori food, maori kai, maori recipes, spiced carrot cake, spiced carrot cake loaf, spiced carrot cake loaf nz, spiced carrot cake nz, spiced carrot cake recipe, spiced carrot cake recipe nz, te reo, te reo baking, te reo Māori, te reo maori baking, whanaukai, whanaukai nz

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Servings 1 medium loaf

Ingredients

• 227 g kēna paināporo (can of pineapple, crushed)
• 1 C (200 g) huka hāura (brown sugar, tightly packed)
• 1 Kiri ārani (orange zest, of one orange)
• 1 tbsp raukikini whakauruuru (mixed spice)
• 1 tbsp tinitia kuoro (ground ginger)
• 2 tsp hinamona kuoro (ground cinnamon)
• ¾ tsp tote (salt, fine)
• 1 tbsp wanira (vanilla)
• 2 hēki (eggs, size 6)
• ½ C noni ōriwa (olive oil, or neutral oil)
• 2 C (225 g) kāroti kua waruwarutia (grated carrot, 2 medium carrots or 3 small carrots)
• 1 ¾ C (265 g) puehu parāoa noa (plain flour)
• 1 ½ tsp pēkana paura (baking powder)
• ½ tsp pēkana houra (baking soda)

Cream Cheese Frosting – Pani Reka Kirīmi Tīhi

• 80 g pata kūteretere (softened butter)
• ½ C (80 g) puehu huka (icing sugar)
• 2 tsp wanira (vanilla)
• 200 g kirīmi tīhi (cream cheese, make sure it has had at least an hour on the bench to come to room temperature, this will help make a nice, smooth frosting)

Instructions

Carrot Loaf – Rohi Kāroti

• Pre-heat the oven to 165 °C.

  Line a tin 12 cm wide, 22 cm long and around 7 cm deep with baking paper.
• Add a sieve to a small bowl or pot. Strain the juice from the paināporo (pineapple).

  The strained paināporo (pineapple) will go in the loaf and the juice will be used as a syrup to the baste the loaf after baking.
• Add the huka hāura (brown sugar), kiri ārani (orange zest), raukikini whakauruuru (mixed spice), hinamona kuoro (ground cinnamon), tinitia kuoro (ground ginger), tote (salt) and wanira (vanilla) in to a large bowl.

  Using your hands or a sieve, mix these ingredients all together. This helps enhance the flavour of the ārani (orange) and amiami (spices).
• Add both of the hēki (eggs). Using a whisk, whip it all together for around 30 seconds until smooth.

  Drizzle in the noni (oil) and you continue to whisk for another 20 seconds.
• Add the strained paināporo (pineapple), reserving the juice for later. Mix it.

  Grate the kāroti (carrots) directly in to the mixture.
• Sift in the puehu parāoa noa (plain flour), pēkana paura (baking powder) and pēkana houra (baking soda). Whētuihia katoa – fold it all together.

  Pour the mixture in to the prepared loaf tin and smooth out the top.

Baking The Loaf

• Bake for 55 minutes.

  Test it by putting a skewer in to the centre of the loaf. If it comes out with sticky batter on it, give it 5 more minutes and check again.

Basting The Loaf

• Remove it from the oven once it is baked to perfection.

  Using a skewer, poke holes all over the keke (cake) around half way down. Using a pastry brush, baste ⅓ C of the reserved wai paināporo (pineapple juice) all over the rohi (loaf).

  Return the loaf to the oven, turn off the heat and leave to soak in for 5 minutes.
• Remove from the tin. It can be eaten warm with a smear of pata (butter).

  If you want to add the pani reka kirīmi tīhi (cream cheese icing), allow it to completely cool.
• This loaf will get more complex in flavour as it sits. Store it without the icing for up to 5 days in a sealed container. It would delicious toasted as well.

Cream Cheese Frosting – Pani Reka Kirīmi Tīhi

• Whip the pata kūteretere (softened butter), puehu huka (icing sugar) and wanira (vanilla) for a few minutes until light and fluffy in colour.
• Add the room temperature kirīmi tīhi (cream cheese). If it isn't quite at room temperature, gently smooth out the cream cheese on to a plate with your spatula to remove the lumps before whipping.

  Cream cheese can split if it is over whipped so this helps stop that. 
• Whip again for only a minute or so until smooth and it is ready to go!

  Pipe, smear or do whatever you want to do to your loaf!

  This can also be put in to a sealed container and be kept in the fridge. It needs to be brought to room temperature for 20 minutes and then whipped briefly before using if you are doing so.

Video