Carrot Cake Loaf with Cinnamon Cream Cheese Frosting

• 总时间: 1 hour 20 minutes

步骤

Preheat oven to 350°F / Line a 9 x 5 inch loaf pan with parchment

Ingredients:

For the Loaf:

1.25 cups all-purpose flour

1 cup brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1.5 cups grated carrots

2 eggs

1/2 cup avocado oil

1 teaspoon vanilla extract

1/2 teaspoon sea salt

For the Frosting:

4 ounces (1/2 a brick) cream cheese, at room temperature

1 tablespoon unsalted butter, at room temperature

1.5 cups icing sugar

1/4 teaspoon cinnamon

1/2 teaspoon vanilla extract

For the Candied Pecans:

3/4 cup broken pecans

1.5 tablespoons brown sugar

1 tablespoon unsalted butter, melted

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, use a hand mixer to combine the brown sugar, oil, cinnamon, and vanilla.

Add in the eggs one at a time. With a spatula, fold in the grated carrots.

Stir in the dry mixture to the wet mixture, half at a time, using your spatula until well

combined.

Pour the batter into the loaf pan. Bake for 30 minutes. Then cover with foil and bake for

another 10 minutes or until a toothpick comes out of the centre clean.

While the loaf is baking, make the frosting: Combine the cream cheese, butter, and vanilla

with a hand mixer until creamy. Add the icing sugar and cinnamon, continue to mix until

smooth.

Remove the loaf from the oven and let cool for 15 minutes. Don’t turn off the oven.

After 15 minutes, remove loaf from pan and cool on a wire rack.

While the loaf is cooling, make the candied pecans: add pecans to a baking sheet and bake in the oven for 5 minutes at 350°F. Combine the melted butter and brown sugar in a small bowl. After 5 minutes, remove the pecans from the oven and toss with the butter mixture, bake 6 more minutes

Once the loaf has cooled completely, add the frosting and top with the pecans