Addictive Carrot Cake Food

CARROT CAKE LOAF (QUICK BREAD)

Steps:

• Preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan. See notes for muffins or mini loaves.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and carrots together until combined. Pour the wet ingredients into the dry ingredients and gently whisk until *just* combined. Fold in the nuts/add-in. Batter will be semi-thick.
• Spread the batter into prepared loaf pan. Bake for 55 - 65 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven.
• Cool completely in the pan set on a wire rack before removing and frosting.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, vanilla, cinnamon, and a pinch of salt (I usually add a little less than 1/8 teaspoon), then beat on low speed until smooth and creamy. Taste. Add more cinnamon and/or salt if desired. Frost cooled bread, slice, and serve.
• Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days. Storing with frosting: Cover and store leftover bread in the refrigerator for up to about 1 week.

ADDICTIVELY DELICIOUS CARROT CAKE RECIPE

Steps:

• Preheat your oven to 180°C.
• In a medium-sized bowl, combine eggs, sugar and oil.
• Beat until well combined and light in colour.
• Stir in the cinnamon, mixed spice, salt, and grated carrot.
• Empty the flour and baking soda into a separate bowl and mix well.
• Empty the flour and baking soda mix to the bowl of wet ingredients, and mix until all the flour is dampened.
• Lightly grease the bottom of a 23cm round, 22cm square, or general breadloaf tin.
• Pour or spoon in the mixture.
• Bake at 180C for 45 minutes, or until the center springs back when pushed, a skewer inserted in the center comes our clean, and the sides of the cake begin to pull away from the tin.
• Leave to cool for 5 minutes in the tin, then invert onto a wire rack.
• For a pudding-style dessert, serve with icecream.
• For general 'cake' use, ice with lemon butter icing (made by mixing 1 1/2 cups icing sugar with 25g soft butter, 1-2 tablespoons lemon juice, and 1/2 or 1 teaspoon lemon zest.).
• Serve!