Moist and light carrot cake, baked into a loaf and topped with a generous amount of cream cheese frosting.
1 1/2cupsgrated carrotswell packed
1cupwalnutsor pecans, finely chopped (optional)
1cupall purpose flour
Cream Cheese Frosting:
4oz.cream cheeseat room temperature
2Tbspbutterat room temperature
1 1/2cupsicing/confectioners' sugar
Preheat oven to 350F.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt. Set aside.
Line a 4 1/2 x 10-inch or 9 x 5-inch loaf pan with parchment paper and set aside.
In a large bowl with an electric beater or the bowl of a stand mixer fitted with a paddle attachment, cream together the white sugar and oil. Add the shredded carrots and mix in. Add the eggs and beat in. Add the nuts and stir to combine. Stir in the flour mixture and mix until well combined.
Pour batter into prepared baking pan.
Bake in preheated oven for 40-50 minutes, or until a tester inserted in the centre comes out clean.
Cool 15 minutes in the pan, then lift out to a cooling rack to cool completely.
To make frosting: Beat together the cream cheese, butter and vanilla. Add the icing sugar and beat until fluffy and smooth.
This batter can also be used to make an 8-inch round cake or some muffins. Double the recipe (cake and frosting) to make a 9x13-inch sheet cake or an 8-inch round layer cake, with two layers.Be sure to read the "Cook's Notes" in the original post, where I share some valuable tips, options, substitutions and variations for this recipe!