Description
A delightful carrot cake loaf with warm spices and cream cheese frosting, perfect for brunch or dessert.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 ¾ teaspoons ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Pinch of ground allspice
- ½ cup vegetable oil
- ¾ cup packed dark brown sugar
- ¼ cup granulated sugar
- 2 large eggs (at room temperature)
- ½ cup buttermilk (at room temperature)
- 2 teaspoons pure vanilla extract
- 1 ½ cups peeled and shredded carrots
- ½ cup chopped walnuts
- 2 tablespoons unsalted butter (softened)
- 4 ounces cream cheese (softened)
- 1 teaspoon vanilla extract
- 1 cup confectioners’ sugar (sifted)
- Pinch of salt
- Chopped walnuts for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly spray your 9×5 inch loaf pan with nonstick cooking spray.
- Whisk together the flour, baking powder, and baking soda in a large bowl.
- Add the cinnamon, nutmeg, ginger, and allspice, then mix in the salt.
- Combine the vegetable oil with both types of sugar in a separate bowl, whisking until well mixed.
- Add the eggs, buttermilk, and vanilla extract to the sugar mixture, blending until smooth.
- Fold in the shredded carrots and chopped walnuts gently.
- Slowly combine the wet and dry ingredients, folding until just mixed.
- Pour the batter into the greased loaf pan and smooth the top.
- Bake for 45-55 minutes, or until a toothpick inserted comes out clean.
- Let the loaf cool in the pan for 15 minutes before transferring it to a wire rack.
- Blend the softened butter and cream cheese for frosting until smooth, then add the sugar, vanilla extract, and a pinch of salt.
- Frost the cooled loaf generously and sprinkle with chopped walnuts.
Notes
Use room temperature ingredients for best results, and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 15g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg