Carrot Cake Loaf with Cream Cheese Frosting

Instructions

step 1 Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
step 2 In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
step 3 In a large bowl, whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth and combined.
step 4 Fold the grated carrots and crushed pineapple into the wet mixture.
step 5 Add the dry ingredients to the wet ingredients and stir until just combined.
step 6 Fold in the chopped nuts.
step 7 Pour the batter into the prepared loaf pan and smooth the top.
step 8 Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
step 9 While the loaf cools, make the frosting by beating the cream cheese and butter until creamy. Add powdered sugar and vanilla extract and beat until smooth.
step 10 Once the loaf is fully cooled, spread the cream cheese frosting over the top and sprinkle with chopped nuts if desired.

Storage and Reheating Tips

Store the carrot cake loaf in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature for 20 minutes before serving for best flavor and texture. You can also freeze unfrosted slices wrapped tightly for up to 2 months; thaw overnight in the fridge and frost before serving.