Carrot Cake Loaf
 
makes 1 (8½ x 4½-inch) cake
Ingredients
  • 1 cup (200 grams) granulated sugar
  • ½ cup (112 grams) vegetable oil
  • 2 large eggs (100 grams)
  • 3 tablespoons (45 grams) bourbon
  • 1 cup (125 grams) all-purpose flour
  • 2 teaspoons (10 grams) baking powder
  • 1½ teaspoons (3 grams) ground cinnamon
  • 1 teaspoon (3 grams) kosher salt
  • ½ teaspoon (1 gram) ground ginger
  • ¼ teaspoon (1.25 grams) baking soda
  • ¼ teaspoon ground nutmeg
  • 1½ cups (147 grams) shredded carrot (about 3 large carrots)
  • ½ cup (57 grams) chopped walnuts
  • Cream Cheese Icing (recipe follows)
Instructions
  1. Preheat oven to 350°F (180°C). Line an 8½x4½-inch loaf pan with parchment paper, letting excess extend over sides of pan.
  2. In a large bowl, whisk together sugar, oil, and eggs until well combined. Whisk in bourbon.
  3. In a medium bowl, whisk together flour, baking powder, cinnamon, salt, ginger, baking soda, and nutmeg. Gradually add flour mixture to sugar mixture, whisking just until combined. Fold in carrot and walnuts. Pour batter into prepared pan.
  4. Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool in pan for 15 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Top with Cream Cheese Icing. Cover and refrigerate until ready to serve.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/carrot-cake-loaf/