Description
This Classic Carrot Cake Loaf brings the essence of home cooking right into your kitchen. The rich flavors of cinnamon and freshly grated carrots meld beautifully with the sweetness of the sugar and the crunch of nuts, offering a comforting treat that’s hard to resist. The creamy frosting adds a luxurious finish that makes this cake a perfect dessert or a splendid companion to afternoon tea.
Ingredients
1 1/2 cups vegetable oil
2 cups sugar
4 eggs, beaten
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
3 cups grated carrots
1 cup chopped nuts
Frosting:
3 1/2 cups confectioners’ sugar
1/2 cup butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C).
In a large bowl, beat together the vegetable oil and sugar until well combined.
Add the beaten eggs to the sugar mixture, mixing thoroughly.
Sift together the flour, cinnamon, baking soda, and baking powder. Gradually blend these dry ingredients into the wet mixture.
Fold in the grated carrots and chopped nuts.
Divide the batter evenly between two greased loaf pans.
Bake for 45 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
For the frosting, beat together the confectioners’ sugar, butter, cream cheese, and vanilla extract until creamy.
Allow the loaves to cool completely before spreading the frosting evenly over them.
- Cook Time: 1 hour