Ingredients: |
Ingredients: FOR THE BREAD
Cooking spray
1 1/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 tsp. kosher salt
3 large eggs
1 c. granulated sugar
1 c. vegetable oil
2 tsp. pure vanilla extract
2 c. grated carrots (from about 4 medium)
1/2 c. golden raisins
1/2 c. toasted chopped pecans
FOR THE FROSTING
4 oz. cream cheese, softened
2 tbsp. butter, softened
1 c. powdered sugar, sifted
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
1/4 c. toasted chopped pecans
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Directions: |
Directions:Preheat oven to 350°. Grease a 9"-x-5" loaf pan with cooking spray and line with parchment paper. In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt.
In a large bowl whisk eggs and sugar until light and fluffy. While whisking, slowly pour in oil until well combined, then add vanilla. Stir dry ingredients into wet until just combined. Fold in carrots, raisins, and ½ cup of the pecans.
Pour batter into prepared pan and bake until a toothpick inserted into center comes out clean, about 1 hour 10 minutes. Let cool slightly in pan, then turn out onto a wire rack to cool completely.
Meanwhile, make frosting: In a large bowl using a hand mixer, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and ¼ teaspoon salt and beat until smooth.
Spread frosting over loaf and sprinkle with chopped pecans. |
This recipe for Carrot Cake Bread is from