Ingredients
Scale
- 2 1/2 cups all-purpose flour 🍞
- 2 teaspoons baking powder 🧂
- 1 1/2 teaspoons baking soda 🧪
- 1 1/2 teaspoons ground cinnamon 🌰
- 1/2 teaspoon ground nutmeg 🌿
- 1/8 teaspoon ground cloves ✨
- 1 teaspoon salt 🧂
- 1 lb whole carrots, peeled and shredded 🥕
- 1/2 cup granulated sugar 🧁
- 1/2 cup packed brown sugar 🍯
- 4 large eggs 🥚
- 3/4 cup vegetable oil 🛢️
- 8 oz cream cheese, softened 🧀 (for frosting)
- 3 tablespoons butter, softened 🧈 (for frosting)
- 3 1/2 cups powdered sugar ❄️ (for frosting)
- 1/2 teaspoon pure vanilla extract 🍦 (for frosting)
- 1/2 cup finely chopped walnuts (optional) 🌰
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) loaf pans and set aside.
- In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt until evenly combined.
- In a medium bowl beat the granulated sugar, brown sugar and eggs until well combined and slightly thickened.
- Slowly stream in the vegetable oil while mixing until incorporated and smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined — the batter will be thick.
- Fold the shredded carrots into the batter with a spatula until evenly distributed.
- Divide the batter evenly between the prepared loaf pans and smooth the tops with a spatula.
- Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the loaves from the oven and let them cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely.
- For the frosting: beat the softened cream cheese and butter on medium speed until light and fluffy.
- Gradually add the powdered sugar and beat until smooth, then mix in the vanilla extract.
- Once the loaves are completely cool, spread the cream cheese frosting over the tops.
- If desired, sprinkle the finely chopped walnuts over the frosting. Slice and serve.