Cup4Cup

Carrot Cake Loaf with Cream Cheese Frosting

Yield: One 10”x 5” loaf pan

Degree of difficulty: Easy

Prep Time: 30 minutes

Bake Time: 60 minutes

Total Time: 90 minutes

3 cups (300g) carrots, shredded on a medium-sized grate

3 large eggs, at room temperature

1 ¾ cups (350g) granulated sugar

1 cup (215g) vegetable oil

2 cups (280g) Cup4Cup Ancient Grains Flour

1 teaspoon (4g) baking powder

1 teaspoon (5g) baking soda

1 ½ teaspoons (3g) ground cinnamon

½ teaspoon (1g) ground ginger

1 teaspoon (5g) kosher salt

1 ½ teaspoons (6g) vanilla extract

¼ cup ground (25g) flaxseed, golden (whole or ground)

2 sticks (1/2 pound) unsalted butter, softened

16 ounces cream cheese, softened

1 tablespoon vanilla extract

2 cups powdered sugar

½ cup walnuts, toasted and chopped (optional)

Preheat oven to 350°F. Oil a loaf pan liberally.
In large bowl whisk together eggs and sugar until well blended and pale yellow in color.
Slowly whisk in the oil and then stir in the shredded carrots and vanilla extract.
In a separate bowl mix together all dry ingredients: flour, baking powder, baking soda, ground cinnamon, salt and flaxseed.
Fold the dry mixture into the wet mixture and gently stir until fully incorporated. Spread batter evenly into the loaf pan.
Bake for approximately one hour, or until a toothpick inserted into the center of the loaf comes out clean. The loaf should also spring back when pressed with a finger. Cool to room temperature.
For the frosting, beat butter and cream cheese together on medium-high speed for 3-5 minutes. On low speed, beat in vanilla extract and powdered sugar until well combined. Beat mixture on high for another 3 minutes until light and fluffy.
To assemble, cut the carrot cake loaf in half along its equator.
Separate the top from the bottom and spread half of the frosting onto the bottom half.
Place the top half of the cake on top and then spread the remaining frosting on the top half. Sprinkle the chopped walnuts on top, if desired.