I am having my first Fall moment in September. I usually start posting Fall recipes in the beginning of November to give way to these deliciously creepy Halloween recipes. But I figured it would be nice to have an early start this year so I could slowly ease in both the celebration and the season.
Yes! I am still crazy about Fall….. and I’ll always wait for it each year. And because we don’t really have Fall here in this tropical, humid country, we’ll be celebrating with pumpkin, apples, nutmeg, caramels, hot ciders, and cinnamon sugar…… like always♥
Oh, and I’d like to add something that’s equally fragrant, maybe reminiscent of spring, but definitely in my band to welcome Fall : Carrot Loaf with Cream Cheese Frosting. After all, it has cinnamon and nutmeg, those sweet sweet spices I’d love to sprinkle in my sheets…Mmmm, edible sleeping dust..
I am betting I could finish off this loaf and then be on my way to eat another one. If there’s a Carrot Loaf with Cream Cheese Frosting eating contest, I’d definitely be in it — and I’d win for sure! I won’t even need that fork & knife up there…
I’ll definitely need a cup of coffee, though, because this moist loaf is just the perfect partner for it.
Before I sleep tonight (with a sprinkle of cinnamon and nutmeg), I’d like to officially open Fall at The Peach Kitchen. Yay! time to bring out Fall trinkets and whatnots (cue: groovy dance moves)
It’s also time to make a lot of these loaf. I believe I have the perfect excuse: I am in season transition.
Crossing my fingers for a great September….
- 1 and ⅓ cups all-purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup white sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup plus 1 tbsp canola oil (or butter if you prefer)
- 1 tsp vanilla extract (optional)
- 1⅓ cup packed grated carrots
- ¾ cup walnuts, roughly chopped
- 1 box cream cheese
- ¼ cup unsalted butter, softened to room temperature
- ½ cup powdered sugar, sifted
- 1 tsp vanilla extract
- Preheat oven to 160ºC (325ºF) and butter a 9×5-inch loaf pan.
- Combine flour, baking soda, baking powder, salt, cinnamon and nutmeg in a large bowl and sift together. Set aside.
- In a mixer bowl fitted with paddle attachment, beat together eggs, white sugar and brown sugar on medium-high speed until light and fluffy. On low speed and with the mixer running, add the oil slowly and beat until combined. Turn off mixer.
- Fold in (by hand) carrots until combined.
- Fold in flour mixture just until combined. Don’t overmix. Fold in nuts.
- Pour the batter into prepared loaf pan.
- Bake for 45-60 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely.
- To make the frosting: beat the cream cheese, butter and vanilla extract in a mixer bowl fitted with the paddle attachment,on medium speed for 1 minute until creamy and combined thoroughly.
- Add powdered sugar and beat until the mixture is fluffy and smooth. If the frosting is too thin, add more powdered sugar until desired consistency is reached. You can add pinch of salt or lemon juice to cut the sweetness. Spread frosting over the top of the cooled cake.
- Decorate with whole walnuts .
- Store cake in an airtight container in the refrigerator for up to 4 days.
- Cake is best served at room temperature when frosting is a little soft.