- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 servings
- Category: dessert
- Method: oven
- Cuisine: american
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 servings
- Category: dessert
- Method: oven
- Cuisine: american
Whole Wheat Carrot Cake Loaf
Ingredients
for the carrot cake loaf
- 1/2 c brown sugar
- 1/2 cup vegetable oil
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup whole wheat flour (we used Mighty Mills!)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups grated carrots
- 2 ounces crushed pineapple
for the cream cheese frosting
- 2 ounces cream cheese, room temperature
- 4 Tablespoons butter, room temperature
- pinch of salt
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a 1 pound loaf pan with parchment paper or spray liberally cooking spray. Set aside.
- In a large mixing bowl combine the brown sugar, vegetable oil, eggs, and vanilla extract. Use a whisk to mix together until homogenous and glossy.
- Add the flour, baking powder, baking soda, salt, and spices. Mix until smooth and no streaks of flour remain. Add the grated carrots and pineapple and mix well. Do not over mix.
- Pour the batter into your prepared pan and bake for 40 to 50 minutes or until a knife inserted into the middle of the bread comes out mostly clean. Allow the bread to cool completely.
- While the bread is cooling, make the cream cheese frosting. Combine all the frosting ingredients in a stand mixer fit with the paddle attachment. Beat until smooth and creamy.
- Once the bread is completely cool remove from the loaf pan and top with the cream cheese frosting. If desired, drizzle with salted caramel sauce and top with chopped walnuts. Enjoy!