Carrot Cake Loaf with Cream Cheese Frosting

This Carrot Cake Loaf with Cream Cheese Frosting is a moist and delicious pecan-studded carrot cake made in the form of a loaf that is topped with a thick, sweet and tangy cream cheese frosting.

A few weeks back, I was trying to think of what would be the perfect thing to make to give as a gift to my neighbor.  I thought that something sweet would be nice, and after browsing the web for a while I came across this version of a carrot cake.  Good for breakfast, good for a little snacky nibble, good for late-night munching...it seemed perfect.

I had all of the ingredients on hand and it came together super quickly.  When it was done, I wrapped it in some cling wrap, then some parchment paper, and finished it with a pretty bow tied around the center.  It ended up being the perfect pretty foodie gift to put a smile on my neighbor's face!

Carrot Cake Loaf with Cream Cheese Frosting



Ingredients

• 1/2 cup butter, room temperature, plus more for pan
• 1 1/4 cups all-purpose flour (spooned and leveled), plus more for pan
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 cup packed dark brown sugar
• 2 eggs
• 1 1/2 tsp vanilla extract
• 1 cup packed grated carrots
• 1 cup chopped pecans
• 8 oz cream cheese, room temperature
• 1 cup confectioners' sugar

Instructions

1. Preheat oven to 350 degrees. Butter and flour a 5 x 9 loaf pan. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and 1 teaspoon vanilla. Beat in carrots. With mixer on low, gradually add flour mixture; beat just until combined.  Stir in half of the nuts, reserving the rest for the topping.  Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 5 minutes. Turn cake out onto a wire rack, and let cool completely.
3. Make frosting: Using mixer, beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla until fluffy. Frost top of cooled cake and sprinkle with the remaining nuts.

Notes

• Source: Adapted from a recipe by Martha Stewart.