- 3 cupspeeled and shredded carrots (~3 large)
- 3 cupsflour
- 2 tspbaking powder
- 1.5 tspbaking soda
- 1/2 tspsalt
- 1.5 tspground cinnamon
- 1 tspground ginger
- 1/2 tspground nutmeg
- 3/4 cupvegetable oil or melted coconut oil
- 3large eggs, at room temperature
- 1 1/2 cuppacked light or dark brown sugar
- 2/3 cupunsweetened applesauce or yogurt, at room temperature
- 1 tsppure vanilla extract
- 3/4 cup(optional) chopped walnuts or pecans, raisins, or dried cranberries
- # icing
- 7 oz (200g)full-fat brick cream cheese, softened to room temperature
- 1/4 cup (60g)unsalted butter, softened
- 1 3/4 cupconfectioners’ sugar
- 1 tsppure vanilla extract
- 1/2 tspground cinnamon
- pinch salt
- Preheat the oven to 350°F (180°C). Grease a 9×5-inch loaf pan. See notes for muffins or mini loaves.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl until combined. Set aside.
- In a large bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and carrots together until combined.
- Pour the wet ingredients into the dry ingredients and gently whisk until *just* combined. Fold in the nuts/add-in. Batter will be semi-thick.
- Spread the batter into prepared loaf pan. Bake for 55 – 65 minutes.
- Cool completely in the pan set on a wire rack before removing and frosting.
- # icing
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar, vanilla, cinnamon, and a pinch of salt (I usually add a little less than 1/8 teaspoon), then beat on low speed until smooth and creamy. Taste. Add more cinnamon and/or salt if desired. Frost cooled bread, slice, and serve.
- Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days. Storing with frosting: Cover and store leftover bread in the refrigerator for up to about 1 week.
