Carrot Cake Loaf With Cream Cheese Frosting
This time I produced my carrot cake loaf plain (without nuts). Occasionally I include nuts (nearly always walnuts). I don't add pineapple (sorry pineapple in carrot cake fans ). Either or carbohydrates, no coconut. I keep the simple. I find it perfect and I really like that it remains fresh for days. Not that it continues in my counter.
As mentioned above, you may use this simple recipe to create a sheet cake or a two-layer cake (by doubling the recipe) or turn it into a loaf, as I've done here, just one coating 8-inch round cake or only utilize the batter to create some muffins.
This loaf remains nice and moist for many days, wrapped nicely and stored on the countertops. This loaf also freezes well (even if frosted).
10
Parts
Power: 395 kcal
Writer: Jennifer Maloney
Moist and light carrot cake, baked into a loaf and topped with a generous quantity of cream cheese frosting.
Ingredients
- 1 1/2 cups grated carrots nicely packed
- 1 teaspoon. Baking soda
- 1 teaspoon. Baking powder cinnamon
- Pinch salt
- 1 cup walnuts or pecans, finely chopped (optional)
- Cream Cheese Frosting:
- 4 ounces. cream cheese at room temperature
- 2 Tbsp butter at room temperature
- 1 teaspoon. Vanilla
- 1 1/2 cups icing/confectioners' sugar
- Imperial - Metric
Directions
- Preheat oven to 350F.
- In a medium bowlwhisk together the flour, baking soda, baking powder, cinnamon and salt. Put aside.
- Lineup a 4 1/2 x 10-inch or 9 x 5-inch loaf pan with parchment paper and set aside.
- In a large bowl using an electric beater or the bowl of a stand mixer fitted with a paddle attachment, cream together the white sugar and oil. Add the carrots and blend in. Add the egg and beat in. Stir in the flour mixture and blend until blended.
- Pour batter into prepared skillet.
- Bake in preheated oven for 40-50 minutes, or until a tester inserted into the center comes out clean.
- Cool 15 minutes in the pan, then lift to a cooling rack to cool completely.
- To make frosting: Beat together the cream cheese, vanilla and butter. Add the sugar and beat until smooth and fluffy.
Recipe Notes
This batter is also employed to create an 8-inch round cake or even any muffins. Double the recipe (cake and frosting) to earn a 9x13-inch sheet cake or a 8-inch round layer cake, with 2 layers.
Make certain to read the"Cook's Notes" at the first article, where I discuss a few valuable hints, choices, substitutions and variants with this recipe!