Carrot Cake Loaf

• Vegetarian

• Produce

  • 1 lb Carrots, whole

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 1/4 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, dark packed
  • 1 1/4 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 1 Food coloring, Green and orange
  • 1 1/2 cups Granulated sugar
  • 1/2 tsp Nutmeg, ground
  • 3 1/2 cups Powdered sugar
  • 1/2 tsp Table salt
  • 1/2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1 1/2 cups Vegetable oil

• Dairy

  • 3 tbsp Butter
  • 8 oz Cream cheese

Found on thegourmetgourmand.com

Description

Ingredients

• 2 ½ cups all purpose flour
• 1 ¼ teaspoons baking powder
• 1 teaspoon baking soda
• 1 ¼ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• ½ teaspoon table salt
• 1 lb whole carrots, peeled
• 1 ½ cups granulated sugar
• ½ cup dark brown sugar, packed
• 4 large eggs
• 1 ½ cups vegetable oil
• 8 oz cream cheese, softened
• 3 tablespoons butter, softened
• 3 ½ cups powdered sugar
• ½ teaspoon pure vanilla extract
• Green and orange food coloring (optional)

Directions

• Grease and flour two 8.5 x 4.5 loaf pans. Preheat the oven to 350 degrees.
• In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Whisk thoroughly to combine.
• In a food processor with grater/shredder attachment, process the carrots until shredded. Pour into medium bowl and set aside. (Recommend grating your own carrots.. the pre-grated variety at the store are typically too thick to use in carrot cake and dont soften adequately as the cake bakes).
• Wipe out food processor and fit with standard metal attachment. Add white sugar, brown sugar, and eggs. Process until mixture is thoroughly combined.
• Next, with food processor running, drizzle oil into the sugar/egg mixture until mixture is thick and emulsified. About 30 seconds.
• Pour wet mixture into dry ingredients, using a spatula to scrape as much of the liquid ingredients as you can from the food processor.
• Whisk dry ingredients and wet ingredients together until combined. Mixture will be very thick.
• Fold carrots into the batter using your spatula.
• Distribute batter evenly between 2 loaf pans.
• Bake for about 60 minutes or until toothpick inserted into the center comes out clean or with just a few moist crumbs.
• Using hand mixer, beat cream cheese and butter on medium speed until fluffy.
• Add powdered sugar, a ½ cup at a time, until smooth.
• Mix in vanilla extract until thoroughly combined.
• Pipe or spread onto cooled carrot cake loaves.
• Separate two ¼ cup portions of frosting into separate bowls. Add a few drops of orange and green food coloring into each bowl and mix, adjusting colors to your preference.
• Spoon dyed frosting into small ziplock bags, and cut a tiny opening in the corner of each bag.
• Gently pipe carrot designs all over the top of the cake, as desired. Carrots are made by squeezing a blob of orange frosting then quickly drawing the frosting in a downward motion.
• Add “leaves” by making 1-2 small dots on the top of the orange “carrot.”

Nutrition