Moist Carrot Loaf Cake with Cinnamon Cream Cheese Frosting

Ingredients:

Carrot Loaf Cake:

• 1⅔ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ cup of your choice of oil (extra-virgin olive oil, canola, or vegetable)
• 2 large eggs, at room temperature
• 1½ teaspoons vanilla extract
• ⅓ cup unsweetened applesauce
• ¾ cup packed brown sugar (light or dark)
• ¼ cup granulated sugar
• 1½ cups shredded carrots (about 2-3 peeled and shredded carrots)

Cinnamon Cream Cheese Frosting:

• 2 tablespoons unsalted butter, at room temperature
• 2 ounces cream cheese, at room temperature
• 1 cup sifted powdered sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon vanilla extract
• ⅛ teaspoon salt

Instructions:

Carrot Loaf Cake:

1. Grease and line an 8×4-inch loaf pan with parchment paper, leaving some overhang on the sides. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Set aside.
3. In another large mixing bowl, whisk together your choice of oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla until the mixture is smooth and there are no lumps of brown sugar.
4. Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula until just combined. Add the shredded carrots and fold them in until evenly distributed.
5. Pour the batter into the prepared pan, spreading it out evenly. Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 20 minutes on a wire rack, then remove it from the pan to cool completely.

Cinnamon Cream Cheese Frosting:

1. Sift together powdered sugar, ground cinnamon, and salt. Set aside.
2. In the bowl of an electric mixer fitted with a paddle attachment or in a large mixing bowl using a handheld mixer, beat the room-temperature butter and cream cheese together until the mixture is smooth and fluffy. Add vanilla and salt, then mix.
3. Turn off the mixer and add the sifted powdered sugar mixture. Beat on low until the powdered sugar is fully incorporated, then increase the speed to medium-high and beat for one minute.
4. Use the frosting immediately or store it covered in the refrigerator for up to 4 days.

Notes:

• For the best results, use freshly grated carrots instead of store-bought shredded carrots. Grate the carrots using the smaller holes of a box grater.
• If desired, you can substitute ground ginger or nutmeg with pumpkin pie spice or allspice.
• To maintain the cake’s moisture, ensure that you use unsweetened applesauce. If preferred, you can use sour cream or yogurt in place of applesauce.
• Sift the powdered sugar to eliminate any lumps.
• Use full-fat block cream cheese, not the tub variety.
• For storage, keep the unfrosted carrot loaf cake in an airtight container at room temperature for 3-4 days. If it’s frosted, store it in the refrigerator for up to 4 days. To freeze the unfrosted cake, you can do so for up to 3 months. Thaw the cake in the refrigerator for about 24 hours before frosting and serving. Frost after thawing.