Carrot Cake Loaf

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch in their v.4 cookbook you can buy it: here

Who loves carrot cake? I can’t get enough of it but I don’t always want to bake a whole cake for myself or two people. That’s the great thing about this recipe, it’s a carrot cake loaf! It’s the perfect amount. Another great addition to this recipe was the bourbon in the cake and cream cheese frosting, it gave it the perfect kick!

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch in their v.4 cookbook you can buy it: here

Ingredients

• 1 cup (200 grams) granulated sugar
• ½ cup (112 grams) vegetable oil
• 2 large eggs (100 grams)
• 3 tablespoons (45 grams) bourbon
• 1 cup (125 grams) all-purpose flour
• 2 teaspoons (10 grams) baking powder
• 1½ teaspoons (3 grams) ground cinnamon
• 1 teaspoon (3 grams) kosher salt
• ½ teaspoon (1 gram) ground ginger
• ¼ teaspoon (1.25 grams) baking soda
• ¼ teaspoon ground nutmeg
• 1½ cups (147 grams) shredded carrot (about 3 large carrots)
• ½ cup (57 grams) chopped walnuts
• Cream Cheese Icing (recipe follows)
  • 2 ounces (55 grams) cream cheese, softened
  • 2 tablespoons (28 grams) unsalted butter, softened
  • 1 teaspoon (5 grams) bourbon
  • ⅛ teaspoon kosher salt
  • 1 cup (120 grams) confectioners’ sugar

Directions

1. Preheat oven to 350°F (180°C). Line an 8½x4½-inch loaf pan with parchment paper, letting excess extend over sides of pan.
2. In a large bowl, whisk together sugar, oil, and eggs until well combined. Whisk in bourbon.
3. In a medium bowl, whisk together flour, baking powder, cinnamon, salt, ginger, baking soda, and nutmeg. Gradually add flour mixture to sugar mixture, whisking just until combined. Fold in carrot and walnuts. Pour batter into prepared pan.
4. Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool in pan for 15 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Top with Cream Cheese Icing. Cover and refrigerate until ready to serve.
5. Cream Cheese Icing: In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium speed until smooth and creamy, about 1 minute. Add bourbon and salt, beating until combined. Reduce mixer speed to low. Gradually add confectioners’ sugar, beating until combined. Increase mixer speed to medium, and beat until fluffy, about 1 minute. Use immediately.