Frosted Carrot Cake Loaf
Start your holiday baking with this Frosted Carrot Cake Loaf. Loaded with pecans, grated carrots and raisins and topped with homemade cream cheese frosting.
Servings: 8
Ingredients
- 1 1/3 cup all purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 3 eggs
- 1 cup granulated sugar
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 3 carrots, grated
- 1/2 cup raisins
- 1/2 cup crushed pecans
Frosting Ingredients
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/4 cup powdered sugar
- 1 tsp heavy cream or milk
- 1 tsp vanilla
Instructions
- Preheat oven to 350 degrees.
- Prepare a 9×5 loaf pan by coating with a non-stick spray. Line with parchment paper for easy removal, optional.
- In a mixing bowl, mix the flour, baking powder, cinnamon, ginger, nutmeg and salt until combined.
- In a large bowl, mix together the eggs and sugar until combined. Then, add in the oil and vanilla. Mix everything together until the oil is fully combined.
- Stir in the dry ingredients. With a spatula, fold in the carrots, raisins and pecans.
- Pour into the prepared pan and bake for 1 hour to 1 hour and 15 minutes.
- Cool for 10 minutes and then move the loaf to a rack and cool completely.
- Prepare the frosting by mixing all of the ingredients together in a mixer. Add extra cream or milk if you want a thinner icing.
- Frost the cooled loaf and top with a few extra pecans if you like.