Moist Carrot Cake Loaf with Cream Cheese Frosting | Jose Elcook
Moist Carrot Cake Loaf with Cream Cheese Frosting
25 mins prepServes 8
This carrot cake loaf is stupid moist thanks to Graza’s extra virgin olive oil—now in their brand new glass bottles. It’s the same crazy fresh oil they're known for, just in a shiny new pour. This recipe uses Sizzle for that perfectly rich texture and golden crumb.
Preheat your oven to 350°F (175°C). Lightly grease and flour a loaf pan. In a large bowl, whisk together the eggs, brown sugar, granulated sugar, mashed banana, and Graza Sizzle olive oil until well combined. In a separate medium bowl, whisk together the AP flour, baking soda, baking powder, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 1 teaspoon of vanilla bean paste and the finely shredded carrots. Pour the batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool completely in the pan on a wire rack before frosting. For the frosting, in a medium bowl, beat the softened cream cheese and softened butter with an electric mixer until light and fluffy. Gradually add the powdered sugar, then beat in the heavy cream and 1 teaspoon of vanilla bean paste until smooth and creamy. Spread the frosting over the cooled carrot cake loaf.
