Best Moist Carrot Cake Loaf with Cream Cheese Frosting

Carrot cake is my favorite part of Spring. This loaf version is easier to slice, easier to store, and just as delicious as the tiered cake. It’s packed with spices, walnuts, and freshly grated carrots.

Ingredients:

• 1 ½ cups Flour.
• 1 cup Sugar.
• 1 tsp Cinnamon + ½ tsp Nutmeg.
• ½ cup Vegetable Oil.
• 2 Eggs.
• 1 ½ cups Grated Carrots (freshly grated is a must! Pre-shredded are too dry).
• ½ cup Chopped Walnuts or Pecans.
• Frosting: 4oz Cream Cheese, 2 tbsp Butter, 1 cup Powdered Sugar.

Instructions:

1. Mix: Whisk sugar, oil, and eggs. Stir in dry ingredients. Fold in carrots and nuts.
2. Bake: Pour into a greased loaf pan. Bake at 350°F (175°C) for 55-65 minutes.
3. Cool: Let it cool completely.
4. Frost: Whip the frosting ingredients together and slather on top.