Easy Carrot Cake Loaf
Ingredients
- 213 g light brown sugar
- 1/2 cup vegetable oil
- 57 g unsalted butter
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 2 large large eggs
- 210 g all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 210 g carrots
- 1/2 cup walnuts
- 113 g cream cheese
- 28 g butter
- 90 g powdered sugar
- 1/2 teaspoon vanilla extract
Shop ingredients
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Instructions
- Grease a 9x5-inch loaf pan and line the bottom and two sides with a piece of parchment paper, leaving a slight overhang.
- In a large mixing bowl, whisk together the brown sugar, vegetable oil, melted butter, cinnamon, nutmeg, ginger, and salt. Add the eggs, and whisk until fully combined.,Switch to a silicone spatula and add the flour, baking powder, and baking soda, gently stirring until the batter is mostly combined. It’s okay if there are still a few streaks of dry flour.,Add the grated carrots and chopped walnuts and stir just until distributed through the batter and no dry streaks of flour remain.
- Pour the batter into the prepared loaf pan and smooth the top with the spatula. Bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes.,Let the carrot loaf cool in the pan on a wire rack for 10 minutes. Run a butter knife along the two unlined ends of the cake, then use the parchment overhang like a sling to pull the cake out of the pan. Set the cake on the wire rack to cool completely.
- While the cake cools, make the cream cheese frosting.,In a medium bowl, use a hand mixer or a whisk to beat the cream cheese and butter until fully combined and smooth, about 1 minute. Add the powdered sugar and vanilla extract and mix until smooth and creamy, about 1 minute.,When the cake has cooled completely, use a small offset spatula or the back of a spoon to spread the frosting on top of the cake, making decorative swoops and swirls. Sprinkle the top with a handful of chopped toasted walnuts.,Store the cake, covered tightly, for up to 4 days at room temperature without frosting or in the fridge with frosting.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original
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