Carrot Cake Loaf

Great for a smaller Easter celebration, this Carrot Cake Loaf is easy to make and full of warm spices. Top with a cream cheese frosting and decorate with frosting carrots for the perfectly festive dessert!

Ingredients

For the carrot cake

Dry ingredients

1 ¾ cups all-purpose flour

1 heaping teaspoon ground cinnamon

½ teaspoon ground ginger

⅛ teaspoon ground nutmeg

2 teaspoons baking powder

¼ teaspoon salt

Wet ingredients

2 large eggs

6 tablespoons neutral vegetable oil

1 cup sugar

1 teaspoon vanilla extract

Other

2 cups grated carrot packed

½ cup finely chopped pecans

For the frosting

3 oz cream cheese softened

1 tablespoon butter softened

¼ teaspoon vanilla extract

½ cup powdered sugar or more to taste

frosting carrots, chopped pecans to garnish

Instructions

Prep: Line a 4x8 inch (10x20cm) loaf pan with baking parchment. Heat oven to 320°F (160°C).

Dry ingredients: Combine dry ingredients in a small bowl. Set aside.

Wet ingredients: Add eggs to a large mixing bowl and beat with an electric mixer until light and fluffy, about 2 minutes. Add oil, sugar and vanilla extract and continue beating for another 2 minutes.

Combine batter: Fold grated carrots and chopped walnuts into egg mixture, using a rubber spatula. Then, fold in dry ingredients JUST until combined.

Bake: Spread batter in prepared loaf pan. Bake for 60-65 minutes, until a toothpick inserted into middle comes out clean. Cool in pan for 15 minutes, then remove and cool completely on a wire rack.

Frosting: Beat all ingredients for frosting with an electric mixer until smooth and fluffy. Spread on the completely cooled cake, then decorate as you like.