Carrot Loaf with Bourbon Vanilla Cream Cheese Icing

Carrot Loaf with Bourbon Vanilla Cream Cheese Icing

Makes one 9x5 Loaf

Ingredients:

Carrot Loaf

• 1 cup all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• A pinch of salt

• 1 1/2 cup carrots, grated

• 2 eggs

• 1/2 cup oil (vegetable or coconut work well)

• 3/4 cup white sugar

• 1/4 cup brown sugar

• 1/2 to 3/4 cup chopped pecans or walnuts (optional)

Icing

• 1/2 brick cream cheese (4 oz.), at room temperature

• 2 tablespoons unsalted butter, at room temperature

• 1 1/2 cups icing sugar

• 2 teaspoons Nielsen Massey Madagascar Bourbon vanilla extract (if you don’t have, a regular high quality vanilla extract will work as well - it just won’t have the same flavour)

1. Preheat your oven to 350 degrees and line your baking pan with parchment paper (for easy removal after baking) and set aside.

2. In a medium sized bowl whisk together the flour, baking soda and powder, cinnamon, nutmeg and salt.

3. In another medium sized bowl, cream together the white sugar and oil. Add the shredded carrots and mix until combined. Beat in the eggs, and then stir in the nuts by hand (if using).

4. Stir in the flour mixture and mix until well combined. Pour the batter into your prepared pan and bake for 35-45 minutes or until a toothpick inserted into the middle comes out clean.

5. Allow the loaf to cool for 10-15 minutes in the pan before removing to a wire rack to cool completely.

6. While the loaf is cooling, prepare the icing: beat together the cream cheese, butter and bourbon vanilla. Add in the icing sugar and beat until smooth and fluffy. Top the loaf once it has cooled.

Happy eating! Xo