Moist, easy and with tasty easily available ingredients, this Carrot Loaf Cake is a great quick bread all year around. Topped with a cream cheese frosting, there is no lacking in flavor.
Beat with a handheld mixer, beat eggs, butter, add sugars, and vanilla until smooth.
In a separate mixing bowl combine dry ingredients.
Add to wet ingredients. Mix on low until everything combines.
Fold in carrot and walnuts and pour into a 9 x 5 inch loaf tin (greased or lined with parchment paper).
Top with more nuts as desired. Make a small cut lengthwise about ½ inch deep in the center of the bread.
Bake for 50-55 minutes until the toothpick inserted into the center comes out clean or with a few breadcrumbs.
Let the bread cool for 10 minutes before taking it out of the pan and transferring it to a wire rack to cool completely.
Meanwhile, make the frosting. Beat cream cheese until creamy and add softened butter. Mix on low until both are combined. Gradually stir in the powdered sugar.
Spread the frosting evenly over the bread. Top with chopped walnuts.
Notes
The nuts are optional.
Easily double this recipe to feed more people or save for later.
This can be frozen, see my tips above.
You do not have to use the frosting on top, but it is highly recommended.
Other additions can be added in, see some suggestions above.