This carrot cake loaf is moist and flavourful, with a delightful hint of spice and sweetness.
Ingredients
- 2 cups (375 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- ¾ tsp (3.7 mL) baking soda
- 1 ½ tsp (7.5 mL) ground cinnamon
- ¼ tsp (1 mL) ground cloves
- ½ tsp (2.5 mL) salt
- ½ cup (125 mL) canola oil
- ¾ cup (175 mL) brown sugar
- ¼ cup (60 mL) granulated sugar
- 2 eggs
- 1 tsp (5 mL) vanilla extract
- ½ cup (120 mL) plain Greek yogurt
- 2 cups (500 mL) grated carrot, about two large carrots
For the cream cheese frosting:
- ½ cup (120 ml) cream cheese
- ¼ cup (60 ml) butter
- 2 cups (500 ml) icing sugar
- 1 tsp (5 ml) pure vanilla extract
Preparation
- Preheat oven to 350°F (180°C).
- Spray a 23 x 13 cm (9 x 5 inch) loaf pan with non-stick cooking spray. Line your baking pan with parchment paper, leaving an overhang on the sides and spray again; set aside.
- In a medium bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground cloves, and salt; set aside.
- In a separate large bowl, mix together the oil and sugars using a whisk or a handheld mixer.
- Whisk in the eggs, and blend until smooth.
- Add the vanilla extract and Greek yogurt. Stir until well combined.
- Add the dry ingredients to the wet mixture. Stir gently, until just combined and the flour disappears.
- Fold the grated carrot into the batter and stir just until combined, without overmixing.
- Scoop the batter into the prepared loaf pan and spread it out evenly.
- Bake for 50 to 60 minutes, or until the top of the loaf is golden brown and an inserted toothpick comes out clean.
- Allow the loaf to cool in the pan for 15 minutes before removing and frosting.
To make the frosting:
- In a medium bowl, beat the cream cheese, butter, icing sugar, and vanilla extract together using a hand-held mixer until smooth and creamy.
- Frost the loaf, serve, and enjoy!
Notes:
Leftover loaf can be stored in an airtight container on the counter for up to three days, or one week in the refrigerator.
Program Details
- View all programs at the Canada Agriculture and Food Museum