Moist Spiced Carrot Cake Loaf (Print Version)

A soft carrot cake loaf with warm spice, toasted pecans, and tangy cream cheese frosting.

# Ingredients:

For the carrot cake loaf

01 - 1 3/4 cups (210 g) all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground ginger
07 - 1/8 teaspoon ground nutmeg
08 - 2 large eggs, room temperature
09 - 1/2 cup (100 g) granulated sugar
10 - 1/3 cup (70 g) packed light brown sugar
11 - 1/2 cup (120 ml) neutral oil, such as canola or vegetable
12 - 1 1/2 teaspoons vanilla extract
13 - 2 cups (200 g) freshly grated carrots
14 - 1/2 cup (55 g) chopped toasted pecans, plus more for topping

For the cream cheese frosting

15 - 4 oz (115 g) cream cheese, softened
16 - 2 tablespoons (28 g) unsalted butter, softened
17 - 3/4 cup (90 g) powdered sugar
18 - 1/2 teaspoon vanilla extract
19 - Pinch of fine salt

# Instructions:

01 - Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving overhang on the long sides.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
03 - In a large bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth and glossy.
04 - Add the dry ingredients to the wet ingredients and fold just until a few flour streaks remain. Fold in the grated carrots and toasted pecans until evenly distributed.
05 - Scrape the batter into the prepared pan and smooth the top. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
06 - Cool the loaf in the pan for 15 minutes, then lift it out and transfer to a wire rack. Let it cool completely before frosting.
07 - Beat the cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, then beat until creamy and spreadable.
08 - Spread the frosting over the cooled loaf. Sprinkle with extra chopped pecans, then slice into 10 pieces.

# Notes:

01 - Use freshly grated carrots for the best moisture and texture.
02 - Cool the loaf completely before frosting to keep the topping thick and creamy.
03 - Store frosted slices covered in the refrigerator.

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