Carrot Cake with Cinnamon Cream Cheese Frosting

Recipe courtesy of Sally’s Baking Addiction

Pairs with: Sparkling Rosé

“I love to try recipes tested with different amounts of sugar as I try to reduce the sugar as much as I can without compromising the overall taste. For this carrot cake loaf, I substituted coconut oil for the oil and used the greek yogurt option.

The true show stopper of this recipe is the Cinnamon Cream Cheese Frosting. It is well worth the extra couple of minutes to whip it up! It’s so good, I’ve been thinking about all the other cakes and loafs that I could top with it! Even if it means buying your favourite loaf at a bakery or farmers market and adding this homemade frosting to it!” – Heidi Fielding

Ingredients

• 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
• 2 large eggs, at room temperature
• 1 cup (200g) packed light or dark brown sugar
• 1/3 cup (80g) unsweetened applesauce or yogurt, at room temperature
• 1 teaspoon pure vanilla extract
• 1 and 1/2 cups (200g) peeled and shredded carrots* (about 3 large carrots)
• optional add-in: 3/4 cup chopped walnuts or pecans, raisins, or dried cranberries

Cinnamon Cream Cheese Frosting

• 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
• 2 Tablespoons (28g) unsalted butter, softened to room temperature
• 1 cup (120g) confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon
• pinch salt

Instructions

1. Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan. See notes for muffins or mini loaves.
2. 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.
3. 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.
4. Cool completely in the pan set on a wire rack before removing and frosting.
5. Optional 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.
6. Storing without frosting: 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.