Carrot Cake Loaf

Like carrot cake but more casual. Great for an afternoon snack and breakfast treat for the next morning. I enjoy a carrot cake loaf lightly spiced with no nuts in it. Feel free to make it your own by adding 3/4 cup of walnuts, pecans, or raisins. I did not list it in the recipe but read below to find out when to add the extra ingredient if you wish.

If you also have a sweet tooth like myself, you will want to add a topping. Perhaps a cinnamon cream cheese frosting. Or if some of your party does not enjoy the added sweetness, do what I did and just keep it in a bowl set off to the side and let people just spread it on like butter if they fancy. (I'll list that optional frosting recipe near the bottom of the page)

Starting off you will need to shred the carrots. I highly recommend doing it yourself at home as they are more moist than the pre packaged bagged ones which tend to be dry. It isn't too difficult either just use a cheese grater and shred away. (Careful of your fingers) I find that you usually need about 3 large carrots to reach the 1 and 1/2 cups.

Then you will need to grab two bowls. One will be for the dry ingredients the other wet ingredients. Even though the sugar is dry it is considered a wet ingredient in many recipes. This is because you need liquid to dissolve it to create the right ratio of wet to dry. It's all a balance to create the right consistency and perfect texture of the baked good you desire.

Once both are mixed in the separate bowls, you will pour the wet ingredients into the dry ingredients until it is just combined. * IF you desire to add any nuts or raisins you may fold in now. I would recommend about 3/4 cup of the added ingredient. Pour the batter into the prepared loaf pan.

For the preparing pans, I more than not cut the parchment paper so that it comes over the top edges like the picture below. It makes it really easy to remove afterwards.

Bake at 350°F for about 55-60 minutes. Loosely cover the loaf at the half way point with aluminum foil. Check for doneness by sticking a toothpick or skewer into the center, if it comes out mostly clean with no raw batter on it then it's done! Let cool on a wire rack until it has completed cooled. Then you can remove the loaf. Let it cool completely before adding any frosting on it otherwise it will melt if the loaf is still warm.

Carrot Cake Loaf Recipe:

Ingredients:

1 1/2 cup all-purpose flour, spoon & leveled

1 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/2 cup vegetable oil

2 large eggs, at room temp

1 cup brown sugar

1/3 cup unsweetened applesauce, at room temp

1 tsp pure vanilla extract

1 1/2 cups shredded carrots (~3 large carrots)

Instructions:

1. Preheat the oven to 350°F. Grease a 9×5" loaf pan. Optional step but I l add some parchment paper covering the bottom and up over the top edges of the pan for a clean easy removal.

2. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl until combined. Set this bowl aside.

3. In a separate bowl whisk together the oil, eggs, brown sugar, apple sauce, vanilla, and shredded carrots until combined.

4. Pour the wet ingredients into the dry ingredients and whisk until just combined.

5. Pour the batter into the prepared loaf pan and bake for 55-60 min. Half way through loosely cover the loaf with aluminum foil. You will know once the loaf is done by sticking a toothpick/skewer into the center and if it comes out clean with no raw batter on it then its good to go. Let it cool completely in the pan set on a wire cooling rack.

This loaf should be kept at room temperature covered for 4-5 days or in the refrigerator covered for double.

** Optional cream cheese frosting recipe:

Ingredients:

4 ounces (114g) block cream cheese, softened to room temperature

2 tbsp unsalted butter, softened to room temperature

1 cup icing sugar

1/2 tsp pure vanilla extract

1/4 tsp ground cinnamon

pinch salt

Instructions:

1. Using your stand mixer (or handheld mixer) fitted with a paddle or whisk attachment, beat the room temperature cream cheese in a medium bowl on medium-high speed until smooth.

2. Beat in the room temperature butter until mixed well together.

3. Add the icing sugar, vanilla, cinnamon, and a pinch of salt. Beat on low speed until smooth and creamy. Serve as a topping on cooled loaf, or in a bowl to spread on individual slices.

One thing I've learnt while making a frosting is that you usually use a frosting recipe as a base then adjust it according to your taste. Add a bit more cinnamon, add a bit more salt, or add a bit more vanilla.

If you do add this frosting to the loaf, you should keep it covered in the refrigerator for up to a week. I personally keep the frosting off to the side in a container. I found it was easier to spread the cream cheese on each individual slice.