Carrot Cake Loaf
This soft
and fluffy carrot bread is a simple variation of the traditional carrot cake,
filled with spices and topped with a rich cream cheese frosting!
INGREDIENTS
FOR THE
CAKE:
- 4 large eggs
- 2 teaspoons baking soda
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups 356g vegetable oil
- 2 teaspoons ground cinnamon
- 1 tablespoon vanilla extract
- 2 cups 248g all purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup unsweetened applesauce
- 1 1/2 cups 312g packed brown sugar
- 1/2 cup 99g granulated sugar
- 2 cups shredded carrots from about 4-6 carrots
FOR THE
FROSTING:
- 1/4 teaspoon salt
- 3 cups 340g powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces cream cheese softened
- 1/2 cup 113g unsalted butter, softened
INSTRUCTIONS
First, preheat
the oven to 350 ° F. Grease and flour two 8 x 4 inch loaf pans.
Then, whisk
salt, baking powder, baking soda, cinnamon, ginger, nutmeg and flour in a
medium bowl. Put aside.
Whisk the
eggs until they are beaten, then add the oil, vanilla, applesauce and the two
sugars. Whisk until combined, then add the dry ingredients and stir with a
spatula or wooden spoon until just combined. Stir in the carrots.
Pour the
batter evenly into the prepared molds. Bake 40 to 55 minutes or until a
toothpick comes out almost clean in the center.
Let the cake
cool completely before removing it from the pan and frosting it.
To make the
frosting: beat the cream cheese and the butter until smooth.
Add the powdered
sugar, 1 cup at a time, until the mixture comes together, then add the vanilla
and salt. Beat until smooth
Remove the
cakes from the molds and frost the top, then slice and serve.
Keep lightly
in the refrigerator for up to 3 days.
Happy
Cooking Time.
