This is an everyday version to the decked-out carrot cake. The frosting is minimal, the cake is a loaf, and the batter would be rather dry were it not for the moistness lent from the grated carrot.
The cinnamon and nutmeg render it colder-weather worthy, but really I can see having a slice of this with breakfast any day of the year.
1/2 cup butter, room temperature
1 1/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup packed brown sugar
2 large eggs
1 1/2 tsp vanilla extract
1 cup packed grated carrots (from about 2 carrots)
1 cup cream cheese, room temperature
1 cup powdered sugar
Preheat oven to 350F. Butter and flour a 5-by-9-inch (6-cup) loaf pan. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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, 40 to 45 minutes. Let cool in pan 5 minutes. Turn cake out onto a wire rack, and let cool completely.
Make frosting: Using mixer, beat cream cheese, sifted powdered sugar, and 1/2 teaspoon vanilla until fluffy. Frost top of cooled cake.
صحة و عافية