CLASSIC CARROT LOAF CAKE
Introducing our irresistible classic carrot cake - a moist, soft loaf bursting with warm spices, fresh grated carrots and just the right amount of sweetness.
Ingredients
THE BATTER
- 3/4 cup vegetable oil
- 1 cup sugar
- 2 eggs at room temperature
- 1 cup all-purpose flour sifted
- 1 tsp baking powder sifted
- 1 tsp baking soda sifted
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1 1/2 cup shredded carrots
- 1/2 small can of crushed pineapples lightly drained
- Chopped pecans for topping optional
THE CREAM CHEESE FROSTING
- 1/2 stick unsalted butter at room temperature
- 180 g cream cheese at room temperature
- 1 pack vanilla
- 2 cups powdered sugar
Instructions
- Preheat your oven to 175°C. Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal later.
- In a large bowl, whisk together the granulated sugar, vegetable oil, and 2 large eggs until smooth. Stir in 1 teaspoon of vanilla extract.
- Add in all the dry ingredients and mix.
- Add in the pineapples and carrots and mix till combined.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Place the pan in the oven and bake for 50-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for about 10 minutes, then use the parchment overhang to lift the cake out and transfer it to a wire rack to cool completely.
- While the cake cools, beat together the softened cream cheese, unsalted butter, powdered sugar and vanilla.
- Once the cake is completely cooled, drizzle the cream cheese glaze over the top. Slice and enjoy!