Loaf Carrot Cake
Carrot cake brings joy and happiness into the world! It's bright, tasty, and that cream cheese frosting is just straight FIRE!
Ingredients
- 2 cups Cake flour sifted
- ½ tsp Baking soda
- 1½ tsp Baking powder
- 4 Large eggs RT
- 2½ cups Finely grated carrots excess water drained out
- ⅓ cup Chopped pecans
- 1 tsp Kosher salt
- 1¼ cup Grapeseed oil
- 1 cup Granulated sugar
- 1 cup Dark brown sugar
- ½ tsp Nutmeg freshly grated
- 2 tsp Ground cinnamon
- ¼ tsp Ground cloves
- 1 tsp Vanilla extract
Cream Cheese Frosting
- 8 oz. Cream cheese
- ½ cup Unsalted butter
- 1 tsp Vanilla extract
- Pinch of salt
- 4 cups Powdered sugar sifted
- ½ tsp Ground cinnamon
- ¼ tsp Nutmeg freshly grated
Instructions
For the Cake:
- Preheat the oven to 350 degrees F. Lightly grease 2 (9"x5") loaf pans. Set aside.
- In the bowl of an electric mixer using the whisk attachment, beat together the eggs, oil, sugar, salt, vanilla extract, and spices.
- Whisk in the flour, baking soda, and baking powder.
- Add the carrots and pecans. Mix until blended.
- Divide the batter evenly into the prepared loaf pans (fill until three-quarters full). Bake for 1 hour or until inserted toothpick comes out clean.
- Remove the cakes from the oven. Cool down for at least 10 minutes before transferring to a cooling rack. Allow the cakes to fully cool before frosting.
For the Frosting:
- In the bowl of an electric mixer, using the paddle attachment. Beat together the unsalted butter and cream cheese at medium speed until smooth and creamy (approximately 5 minutes).
- Reduce the speed to the lowest setting and add in the vanilla extract, spices, and powdered sugar.
- Return the speed to medium and whip the mixture for 2-4 minutes or until creamy.
- Frost the loaf cake as desired and serve.