Recipe Index

Ingredients

• 1 1/3 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 2 1/2 teaspoons baking powder
• 2 large eggs, at room temperature
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups carrots, grated
• 1/2 cup pecans, chopped
• 4 ounces cream cheese, at room temperature
• 4 tablespoons unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/4 teaspoon vanilla extract
• 1 pinch salt

Method

1. Heat the oven to 350°F, grease a 9 x 5-inch loaf pan, and line it with parchment leaving about 2 inches of overhang on either side.
2. Whisk the flour, cinnamon, nutmeg, ginger, salt and baking powder together in a medium bowl.
3. In a large bowl, mix the eggs, granulated sugar, brown sugar, vegetable oil and vanilla extract until just combined.
4. Fold the grated carrots and pecans into the wet mixture, then add the dry ingredients and mix until only just combined.
5. Pour the batter into the loaf pan and bake for 50 to 55 minutes until a toothpick pushed into the centre comes out clean.
6. Cool the loaf completely before lifting it out of the pan.
7. Beat the cream cheese and butter together, then beat in the powdered sugar, vanilla extract and pinch of salt until combined.
8. Warm the glaze in the microwave for 20 seconds, stirring halfway, until it pours easily, and drizzle it across the top of the loaf.

Prep: 20 min · Cook: 55 min · Total: 75 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data