Carrot Cake Loaf with Thick Cream Cheese Frosting

How to make Carrot Cake Loaf with Thick Cream Cheese Frosting Recipe - Carrot cake is one of life’s sweetest pleasures. It makes appearances in my family quite often. I love preparing this recipe in a bread pan with a thick layer of cream cheese frosting. There is nothing better, in my opinion. This simple recipe will put smiles on everyone’s face. Enjoy with a tall glass of milk.

Ingredients:
1 1⁄4 cups (21⁄2 sticks) unsalted butter, softened, divided
1 1⁄4 cups granulated sugar
2 large eggs
3⁄4 cup buttermilk
2 cups shredded carrots
21⁄4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1⁄2 teaspoons ground cinnamon
1⁄2 teaspoon kosher salt
4 ounces cream cheese, softened
1 1⁄2 cups powdered sugar

Method:
1. Preheat the oven to 350°F and spray a 9×5×23⁄4-inch bread pan with nonstick cooking spray.

2. Add 2 sticks of the butter and the sugar to the bowl of a stand mixer and beat until well combined. Add the eggs, one at a time, then slowly add the buttermilk and carrots, beating until well combined.

3. Add the flour, baking powder, baking soda, cinnamon, and salt to a large bowl and mix to combine. Slowly add to the wet ingredients and mix until just combined. Pour into the prepared pan and bake for 50 to 60 minutes, until cooked through. Let cool completely.

4. Add the cream cheese and the remaining 1⁄2 stick butter to the bowl of a stand mixer and beat on medium speed until smooth. Slowly add the powdered sugar, beating until well combined. Spread the frosting on top of the cooled bread, slice, and serve.

Carrot Cake Loaf with Thick Cream Cheese Frosting