Carrot Loaf Cake #Recipe for #Foodies

I decided to do something nice for myself this weekend, so I baked a Carrot Loaf Cake. I’m the only one who eats dessert in my house, so didn’t want a huge cake. This loaf cake is the perfect size for a small get together. I hope you’ll give this recipe a try.

Carrot Loaf Cake 

For the Loaf Cake:

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 cup neutral oil (vegetable, canola, sunflower)
• 2 large eggs, room temperature
• 1 cup dark brown sugar
• 1/3 cup sour cream
• 1 teaspoon vanilla extract
• 1 and 1/2 cups carrot, peeled and grated (3 to 4 medium carrots)
• 1/2 cup walnut pieces
• 1/2 cup coconut chips
• Optional add-in: 1/2 cup raisins or dried cranberries 

For the Cream Cheese Frosting:

• 4 ounces cream cheese, room temperature
• 3 tablespoons butter
• 1 cup confectioners sugar
• 1/2 teaspoon vanilla extract
• Pinch of salt

Directions:

1.    Preheat oven to 350° F. Grease a 9-inch x 5-inch loaf pan with baking spray. Set aside.

2.    Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until thoroughly combined. Set aside.

3.    In a separate bowl, whisk together the oil, eggs, brown sugar, sour cream, and vanilla extract until thoroughly combined. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the grated carrot, nuts, coconut chips, and any optional add-ins.

4.    Spread the batter evenly in the loaf pan and tap the pan lightly on the counter to remove any air bubbles. Bake for 50 to 60 minutes. About half way through baking, take a look at the loaf. If it looks brown on the top, lay a piece of aluminum foil loosely over top to prevent over-browning. Ovens vary, so watch your loaf carefully. The cake is done when a wooden toothpick is inserted near the center of the loaf and comes out clean. Remove from oven and cool in the pan.

5.    While the loaf is cooling, make the frosting. The easiest method is to use an electric mixer. Beat together the cream cheese and the butter until combined and creamy. Add the sugar, vanilla, and salt. Beat on low setting until smooth, creamy, and spreadable.

6.    Remove cake from pan and top with frosting. The sides should remain bare. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

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Glazed Apricots

 

Glazed Apricots are such a treat! They are sweet with that distinct tart taste of apricots. They’re plump, succulent, and delicious and very easy to make. Here’s how I make them:

Glazed Apricots

Ingredients:

• 5 tablespoons water
• 3 tablespoons honey
• 3 tablespoons sugar
• 2 tablespoon lemon juice
• 1/4-pound dried apricots

Directions:

1. Add the water, honey, sugar, and lemon juice to a small saucepan. Bring to a boil, then turn down the heat. Cover and simmer on low for 10 minutes, stirring occasionally.
2. Add the apricots and continue to cook, stirring frequently, until the liquids turns syrupy, about 10 minutes.
3. Allow the apricots to cool. Transfer to a glass bowl, cover, and refrigerate.

Once the fruits and syrup are thoroughly chilled, enjoy them on their own or over yogurt, ice cream, or oatmeal. They are also a great addition to a cheese charcuterie board.   

Oh, and this recipe can easily be doubled so you can have double the deliciousness.

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