1 hour 35 minutes
Here's What You'll Need
flour, baking powder, cinnamon, salt, walnuts, raisins, brown sugar, eggs, canola oil, vanilla extract, carrots, cream cheese, butter, confectioner's sugar
Sift together flour, baking powder, ground cinnamon, and salt, then set aside.
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.
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.
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.
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.
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.
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.
Spread a generous even layer of cream cheese frosting on top of the cooled carrot cake loaf. Serve with additional frosting, as desired.