Carrot Cake Loaf (Quick Bread)

• servings: 1 serving
• active time: 15 minutes
• total time: 4 hours

Ingredients

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)

1 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil

2 large eggs, at room temperature

1 cup (200g) packed light or dark brown sugar* (see note)

1/3 cup (80g) unsweetened applesauce or yogurt, at room temperature

1 teaspoon pure vanilla extract

1 and 1/2 cups (200g) peeled and shredded carrots* (about 3 large carrots)

optional add-in: 3/4 cup chopped walnuts or pecans, raisins, or dried cranberries

4 ounces (113g) full-fat brick cream cheese, softened to room temperature

2 Tablespoons (28g) unsalted butter, softened to room temperature

1 cup (120g) confectioners’ sugar

1/2 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

pinch salt

Directions

Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan. See notes for muffins or mini loaves.

Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and carrots together until combined. Pour the wet ingredients into the dry ingredients and gently whisk until *just* combined. Fold in the nuts/add-in. Batter will be semi-thick.

Spread the batter into prepared loaf pan. Bake for 55 – 65 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven.

Cool completely in the pan set on a wire rack before removing and frosting.

Optional Frosting

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar, vanilla, cinnamon, and a pinch of salt (I usually add a little less than 1/8 teaspoon), then beat on low speed until smooth and creamy. Taste. Add more cinnamon and/or salt if desired. Frost cooled bread, slice, and serve.

Storing without frosting

Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days. Storing with frosting: Cover and store leftover bread in the refrigerator for up to about 1 week.