Carrot Cake Loaf
Ingredients:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1 tsp vanilla extract
1 1/2 cups grated carrots (about 2 medium carrots)
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)
Optional Cream Cheese Frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 tsp vanilla extract
Directions:
1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan (9x5-inch).
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat the eggs and sugar together until smooth. Add the vegetable oil and vanilla extract and continue mixing until combined.
4. Gradually fold in the grated carrots, and if using, the nuts and raisins.
5. Slowly add the dry ingredients to the wet mixture, stirring until just combined.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
8. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Optional Cream Cheese Frosting Instructions:
1. Beat the cream cheese and butter until smooth.
2. Gradually add the powdered sugar and vanilla, and mix until light and fluffy.
3. Frost the cooled carrot cake loaf, if desired.
Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 75 minutes
Kcal: 280 per slice (without frosting) | Servings: 10