Start your holiday baking with this Frosted Carrot Cake Loaf. Loaded with pecans, grated carrots and raisins and topped with homemade cream cheese frosting.
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.