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YIELD

8 servings

TYPE

Breakfast

TIME

1 hour 35 minutes

LEVEL

Intermediate

Here's What You'll Need

1

flour, baking powder, cinnamon, salt, walnuts, raisins, brown sugar, eggs, canola oil, vanilla extract, carrots, cream cheese, butter, confectioner's sugar

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Mix Dry Ingredients

2

Sift together flour, baking powder, ground cinnamon, and salt, then set aside.

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Grind Walnuts

3

Pulse in food processor until a fine powder or place in a sealed Ziplock bag and smash with a rolling pin. Place walnuts in a bowl with raisins, toss with flour and set aside.

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Mix Wet Ingredients

4

In the bowl of a stand mixer, beat brown sugar and eggs until shiny and smooth, about 5 minutes. With the mixer still running, drizzle in canola oil and vanilla. Scrape down sides as needed.

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Fold in Dry Ingredients

5

Carefully fold the flour mixture into the wet ingredients until just combined. Add finely ground nuts, raisins, and grated carrots, then fold once more until evenly distributed.

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Bake

6

Pour batter into prepared loaf pan, then bake for 60-70 minutes, or until evenly browned and a cake tester inserted into the middle of the loaf comes out clean with few crumbs.

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Cool, then Serve

7

Place pan on a cooling rack and let sit for 10 minutes, then remove loaf from pan and place on the rack to cool completely.

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Make Frosting

8

In a stand mixer beat cream cheese and butter until smooth. Add vanilla extract and salt, then reduce speed to low and add sugar. Beat until sugar is incorporated and frosting is creamy.

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Serve with Frosting

9

Spread a generous even layer of cream cheese frosting on top of the cooled carrot cake loaf. Serve with additional frosting, as desired.

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