Delicious, moist, carrot cake bread, with a cream cheese frosting! Heavenly! Very easy to make and very easy to eat lots of it, be careful!
Ingredients:
-
1 1/4 cups of flour, plus 1 Tbs more for raisins and walnuts
-
1 1/2 tsp of baking powder
-
1 tsp of cinnamon
-
1/8 tsp of nutmeg
-
1/8 tsp of cloves
-
1/2 tsp of kosher salt
-
1/2 cup of raisins
-
1/2 cup of walnuts, chopped, plus more for garnish
-
3 large eggs, room temperature
-
1 cup of brown sugar
-
2 cups of grated carrots
-
1/2 of a 15 oz can of crushed pineapple, well drained
-
3/4 cup of vegetable oil
-
2 tsp of vanilla extract
Cream Cheese frosting:
-
8 oz of cream cheese, softened
-
2 Tbs of softened butter
-
2 cups of powdered sugar
-
1 tsp of vanilla
-
splash of milk or cream for thinning out the frosting, if needed
Directions:
Preheat the oven to 350 degrees then lightly butter and flour a 9 x 5 loaf pan. In a medium bowl, stir together 1 1/4 cups of flour, baking powder, cinnamon, nutmeg, cloves and salt.
In a small bowl, combine the raisins and walnuts with 1 Tbs of flour, this prevents them from sinking to the bottom.
Using an electric mixer on medium/high speed, beat the eggs and sugar til light and fluffy, about 3 minutes. Next add in the drained pineapple and mix til combined.
With the mixer running, slowly add in the oil then the vanilla. Remove the bowl from the mixer and stir in the dry ingredients, the walnut/raisin mixture and the carrots.
Spoon the batter into the prepared pan.
Bake for 1 hour or until a toothpick inserted in the middle comes out clean.
Let cool in the pan for a few minutes, then turn out and let cool completely on a wire rack.
Cream Cheese Frosting: In a mixer, add the cream cheese, butter, powdered sugar and vanilla, beat til smooth and creamy, add in a splash of milk or cream to thin out if needed. Spread on the cooled bread, sprinkle with nuts and enjoy!
[1]