PREP TIME: 15 minutes. TOTAL TIME: 1 hour, plus cooling.
Grated carrot is the secret to the moistness and mellow sweetness of this loaf cake topped with thick swirls of tangy frosting.
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/4 cups all-purpose flour (spooned and leveled), plus more for pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup packed dark-brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup packed grated carrots (from about 2 carrots)
1 bar (8 ounces) cream cheese, room temperature
1 cup confectioners’ sugar
1. Preheat oven to 350 degrees. Butter and flour a 5-inch-by-9-inch (6-cup) loaf pan. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
2. Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and 1 teaspoon vanilla. Beat in carrots. With mixer on low, gradually add flour mixture; beat just until combined. Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, about 40 minutes to 45 minutes. Let cool in pan for 5 minutes. Turn cake out onto a wire rack and let cool completely.
3. Make frosting: Using mixer, beat cream cheese, confectioners’ sugar and 1/2 teaspoon vanilla until fluffy. Frost the top of the cooled cake.
Per serving: 410 calories; 22.8 grams fat (13.9 grams saturated fat); 6 grams protein; 46.1 grams carbohydrates; 1.1 grams fiber