Carrot Cake Loaf (Print Version)
# Ingredients:
→ Carrot Cake Loaf
01 -
1 ½ cups grated fresh carrots
02 -
¾ cup canola oil
03 -
2 room temperature beaten eggs
04 -
1 cup sugar
05 -
¼ cup packed brown sugar
06 -
¾ teaspoon baking powder
07 -
¾ teaspoon baking soda
08 -
¼ teaspoon sea salt
09 -
1 teaspoon vanilla extract
10 -
1 ¼ teaspoons cinnamon
11 -
¼ teaspoon ginger (optional)
12 -
1 ½ cups flour
13 -
½ cup chopped pecans, walnuts, or sliced almonds
14 -
¼ cup raisins, currants, diced pineapple, or candied ginger
15 -
¼ cup sweetened shredded coconut
16 -
¼ cup sweetened crushed pineapple, drained (optional)
→ Frosting
17 -
4 tablespoons softened butter
18 -
¾ cup powdered sugar
19 -
4 ounces softened cream cheese
20 -
2 tablespoons cream
21 -
½ teaspoon vanilla extract
22 -
½ teaspoon cinnamon (optional, for added flavor)
# Instructions:
01 -
Preheat oven to 350°F. Grease a 5 x 9 inch pan with cooking spray and line with parchment paper.
02 -
In a large bowl, combine the carrots, oil, eggs, sugars, baking powder, baking soda, salt, vanilla, and cinnamon. Mix until well combined.
03 -
Gradually add the flour, and with the last addition, stir in the raisins, nuts, coconut, and any other mix-ins chosen.
04 -
Scrape the batter into the prepared loaf pan. Bake for up to 1 hour or until a cake tester inserted into the center comes out clean. Place on a wire rack and allow to cool for 10 minutes before removing from the pan to cool completely.
05 -
Combine all frosting ingredients using a handheld mixer until reaching the desired frosting consistency.
06 -
Frost the loaf once it is completely cool. Garnish with nuts, coconut, and dried shredded carrots as preferred.
# Notes:
01 -
To make a cream cheese glaze, omit the butter and add up to 4 tablespoons of milk until the glaze reaches a drizzling consistency.