Carrot Loaf Cake

Servings: Makes 1 8x4-inch loaf cake (approximately 10-12 slices)

Total time: Prep time: 20 minutes, Cook time: 65 to 75 minutes

INGREDIENTS

For the Loaf Cake

2 1/2 Cups (350 grams)

All-purpose flour

2 tsp Baking soda

1/2 tsp Diamond Crystal Kosher Salt

1 1/2 tsp Ground cinnamon

1/2 tsp Ground nutmeg

1/4 tsp Ground cloves

1/4 tsp Ground ginger

3/4 Cup Vegetable oil

1 Cup Brown sugar

1/2 Cup granulated sugar

3 Large eggs, at room temperature

2 tsp vanilla extract

3 Cups Shredded carrots (about 6 to 7 medium carrots)

1/2 Cup California walnuts, roughly chopped

For the frosting:

8 Ounces Cream cheese, at room temperature

1 Stick unsalted butter, at room temperature

2 tsp vanilla extract or paste

2 cups powdered sugar (sifted)

Chopped California walnuts and cinnamon (for garnish)

DIRECTIONS

Make the loaf:

Preheat the oven to 350°F. Spray an 8 by 4 loaf pan with nonstick cooking spray.

In a medium bowl, whisk together the flour, baking soda, Diamond Crystal Kosher salt, cinnamon, nutmeg, cloves, and ginger.

In a large bowl, whisk together the oil, brown sugar, granulated sugar, and eggs. Stir in the vanilla and carrots. Add the dry ingredients and mix until just combined. Stir in the walnuts.

Pour the batter into the prepared loaf pan. Bake until a cake tester inserted comes out clean, about 65 to 75 minutes.

Let cool for 20 minutes then turn out onto a wire rack to cool completely. At this point the loaf can be wrapped well and stored at room temperature for up to 2 days.

Make the cream cheese frosting:

In the bowl beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth. On low speed gradually add in the sugar and beat until fluffy.

Spread evenly over the loaf. Sprinkle with walnuts. Slice and serve, or cover and leave at room temperature for up to 8 hours, or in the fridge for up to 3 days.

Bring to room temperature before serving. Enjoy!