This carrot cake has all the gorgeous (moist) texture of a classically spiced carrot cake but in convenient, sliceable form. It is super delicious. You'll love the user-friendly recipe (bake one or more!) that is also gluten-free—a bonus. AND the cream cheese icing drizzle puts it over the top. Don't miss out!
*Don't need gluten-free? Simply substitute the gf flour and almond flour for 2 cups of all-purpose.
"Keep your cream cheese at room temp for an hour before making the icing- so. much. easier."
Notes: Butter is unsalted. Oil is grape seed.
CARROT LOAF CAKE
Ingredients: 1 1/2 cups gluten-free flour, 1/2 cup almond flour (or use 2 cups all-purpose flour in place of the gf and almond flours), 1/2 cup neutral oil, 1/2 cup sugar, 1/2 cup dark brown sugar, 2 eggs at room temperature, 2 tsp. baking powder, 1/4 tsp. salt, 1 1/2 cups grated carrots, 1 tsp. cinnamon, 1 tbsp. rum or whiskey.
Icing: 1 oz. softened cream cheese, 1 oz. softened butter, 1/2 cup powdered sugar, 1-2 tbsp. milk, 1 tsp. cinnamon.
Makes one 9-inch (standard) loaf.
1. Preheat & prep: Preheat oven to 350*. Line a loaf pan with parchment paper and spritz with neutral cooking spray.
2. Make the batter: Stir the oil and sugars together in a large bowl. Add the eggs and whisk to combine, followed by the rum. In a separate bowl, whisk together the gluten-free flour, almond flour, salt, cinnamon and baking powder. Add to the wet ingredients, whisk to combine. Fold in grated carrots. You can use a box grater or your food processor to get the pieces into bits, rather than ribbons.
3. Bake: Spoon batter in prepared pan. Bake 45-55 minutes, until a tester comes out clean and sides are pulling away. Cool.
4. Make the icing: Beat all ingredients together, adding the milk slowly, until it is a thick, yet pourable consistency. Drizzle over the loaf, allow to set before slicing.
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