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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.
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Prep Time 25 minutes
Cook Time 1 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.