Carrot Cake Loaf (Quick Bread) | Sally's Baking Addiction
"This carrot cake loaf is somewhere between a cake and quick bread. It tastes incredible plain or with cinnamon cream cheese frosting on top...."
INGREDIENTS
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1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
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1 teaspoon baking powder
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3/4 teaspoon baking soda
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1/4 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
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2 large eggs, at room temperature
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1 cup (200g) packed light or dark brown sugar* (see note)
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1/3 cup (80g) unsweetened applesauce or yogurt, at room temperature
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1 teaspoon pure vanilla extract
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1 and 1/2 cups (200g) peeled and shredded carrots* (about 3 large carrots)
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optional add-in: 3/4 cup chopped walnuts or pecans, raisins, or dried cranberries
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4 ounces (114g) block cream cheese, softened to room temperature
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2 Tablespoons (30g) unsalted butter, softened to room temperature
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1 cup (120g) confectioners’ sugar
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1/2 teaspoon pure vanilla extract
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1/4 teaspoon ground cinnamon
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pinch salt
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