Carrot Cake Loaf

Good morning and happy Friday! I’m kicking off this l o n g weekend by getting up two hours earlier than usual with my little guy…woohoo.

The other day I had someone ask me for a recipe so I went searching through my slowly-growing-collection. It was then when I stumbled across this carrot cake loaf I made months ago from Pretty.Simple.Sweet. and found myself dreaming of a slice. Who can resist a slice of super moist carrot cake smothered with an irresistible cream cheese icing and sprinkled with pecans (okay, I think I’m already drooling)?

There’s a few ingredients she lists as optional but I included everything. 1) I had everything on hand and 2) It makes for the perfect flavour in every bite! Did I mention it’s also an easy to make recipe?? This really is the perfect recipe for a long weekend treat! What are your weekend plans?

Carrot Cake Loaf


Ingredients:

Loaf:
1 cup all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg (optional)
1/8 tsp ground cloves (optional)
1/2 cup granulated sugar
1/2 cup light or dark brown sugar (I used light)
2 large eggs
1/2 cup + 1 tbsp canola or vegetable oil
1 tsp vanilla extract
1 + 1/2 cups grated carrots (about 2 large or 3 medium carrots)
1/2 cup pecans or walnuts, roughly chopped

Icing:
4 oz cream cheese, softened to room temperature
1/4 cup unsalted butter, softened to room temperature
1/2 cup powdered sugar, sifted
1 tsp vanilla extract

Directions:

  1. Pre-heat oven to 350 degrees and butter a 9×5 inch loaf pan. Set aside.
  2. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. In an electric stand mixer bowl, fitted with a paddle attachment, beat together eggs, granulated sugar, and brown sugar on a medium speed until light and fluffy, about 2 minutes.
  4. Turn speed down to low and while mixer is still running, slowly add in the oil, beating until combined. Add in vanilla until combined then turn mixer off.
  5. By hand, fold in grated carrots until combined. Fold in dry ingredients until just combine – do not over mix! Lastly, fold in pecans or walnuts.
  6. Pour batter into prepared loaf pan and bake for 40-50 minutes or until a toothpick comes out clean from centre of loaf. Allow loaf to cool completely.
  7. While loaf is cooling, make your icing! To make icing: In an electric stand mixer bowl, fitted with a paddle attachment, cream together cream cheese, butter, and vanilla extract on medium speed for about 1 minute until well combined. Add in powdered sugar and beat until fluffy and smooth. If you find the icing is too thin, add in more powdered sugar until you reach your desired consistency. Spread icing on top of loaf and top off with pecans, if desired.

Recipe Source: Pretty. Simple. Sweet.

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