Carrot Cake Loaf
Ingredients
The loaf
-
1½
cups
all-purpose flour
-
1
teaspoon
baking powder
-
¾
teaspoon
baking soda
-
¼
teaspoon
salt
-
1
teaspoon
ground cinnamon
-
½
teaspoon
ground ginger
-
¼
teaspoon
ground nutmeg
-
½
cup
vegetable oil
-
2
large
eggs
-
1
cup
packed brown sugar
-
⅓
cup
unsweetened applesauce
-
1
teaspoon
pure vanilla extract
-
1½
cups
peeled and shredded carrots
-
¾
cup
chopped walnuts or pecans (optional)
-
¾
cup
raisins or dried cranberries (optional)
Cinnamon Cream Cheese Frosting (optional)
-
4
ounces
full-fat cream cheese
-
2
tablespoons
unsalted butter
-
1
cup
confectioners’ sugar
-
½
teaspoon
pure vanilla extract
-
¼
teaspoon
ground cinnamon
-
a pinch
salt
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a medium bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and shredded carrots until combined.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Fold in any optional nuts or dried fruits.
- Spread the batter into the prepared loaf pan and bake for 55 to 65 minutes, covering with foil halfway through if needed.
- Check for doneness with a toothpick; it should come out mostly clean.
- Let the loaf cool completely in the pan on a wire rack before frosting.
- For the optional frosting, beat the cream cheese and butter until smooth, then add the sugar, vanilla, cinnamon, and salt until creamy.
- Frost the cooled loaf, slice, and serve.
Nutrition Facts (estimated)
Servings
1 loaf
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
200mg
Cholesterol
50mg
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