Carrot Cake Loaf
A delicious loaf version of carrot cake
Ingredients
Loaf:
- 1 ¼ cups all purpose flour
- ¾ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ¼ tsp table salt
- 200 g whole carrots peeled and grated (about 4 carrots)
- ¾ cups granulated sugar
- ¼ cup dark brown sugar packed
- 2 large eggs
- ¾ cups vegetable oil
Cream Cheese Frosting:
- 4 ounces block cream cheese room temperature
- 2 Tbsp unsalted butter room temperature
- 1 cup powdered sugar
- ½ tsp pure vanilla extract
- ¼ tsp ground cinnamon
- pinch of salt
Instructions
Loaf:
- Place parchment in a loaf pan with the side overhanging. Grease the 2 sides without parchment. Preheat the oven to 350 degrees.
- In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Whisk thoroughly to combine.
- In a large bowl or stand mixer, add white sugar, brown sugar, and eggs. Mix until thoroughly combined.
- Next, with mixer running, drizzle oil into the sugar/egg mixture until mixture is thick and emulsified. About 30 seconds.
- Pour flour mixture into wet ingredients, mix until just combined.
- Fold carrots into the batter using your spatula or stir in. Pour batter into loaf pan.
- Bake for about 45-50 minutes or until toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cream Cheese Frosting:
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy.
- Beat in the butter until combined. Add the confectioners’ sugar, vanilla, and a pinch of salt, then beat on low speed until smooth and creamy.
Notes
