Carrot Cake Loaf with Cream Cheese Frosting
"This is my favorite recipe for carrot cake because it turns out ridiculously moist, soft, tender, and is full of cinnamon-and-spice-and-everything-nice, including an abundance of carrots and sweet, juicy raisins. The batter is extremely fast and easy to make by combining the first 11 ingredients together at once in a bowl and whisking. Carrot cake isn't carrot cake without cream cheese frosting and this one is tangy, thick, wonderful, and a must have. The recipe makes two loaves; but can be made as mini loaves, muffins, or a Bundt cake...."
INGREDIENTS
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For the Cake
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1/2 cup unsalted butter, melted
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1/2 cup canola or vegetable oil
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2 large eggs
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3/4 cup buttermilk
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1 1/2 cups granulated sugar
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1/4 cup light brown sugar, packed
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2 teaspoons vanilla extract
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1 1/2 teaspoons ground cinnamon
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1/2 teaspoon ground cloves
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1/2 teaspoon allspice
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1/4 teaspoon ground nutmeg
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2 cups all-purpose flour
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1 1/2 teaspoons baking soda
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1 teaspoon baking powder
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pinch salt, optional (buttermilk is already a salted milk and I omitted adding salt)
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2 1/4 cups coarsely grated carrots, packed loosely
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1 cup raisins, optional but recommended
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1 cup diced nuts (such as walnuts, pecans), optional
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For the Cream Cheese Frosting
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4 ounces cream cheese, softened (I used Trader Joe's Whipped Light)
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1/4 cup unsalted butter (half of one stick)
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1 1/2 cups+ confectioners' sugar
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1/2 teaspoon vanilla extract
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