Carrot Loaf

1 -1/2 cups all-purpose flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 cup vegetable oil

2 large eggs, room temp.

1 cup packed brown sugar

1/3 cup yogurt, room temperature

1 teaspoon pure vanilla extract

1-1/2 cups shredded carrots

optional: walnuts or raisins

CREAM CHEESE FROSTING

114g cream cheese, room temp.

30g butter, room temp.

120g confectioners’ sugar

1/2 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

pinch salt

Preheat the oven to 177°C. Grease a loaf pan.

Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger,

and nutmeg together in a large bowl until combined. Set aside. In a

medium bowl, whisk the oil, eggs, brown sugar, yogurt, vanilla, and

carrots together until combined. Pour the wet ingredients into the dry

ingredients and gently stir until just combined. Fold in the nuts/add-in.

Spread the batter into prepared loaf pan. Bake for 55 – 65 minutes.

Cool completely in the pan set on a wire rack before frosting.

Frosting: Beat the cream cheese in a medium bowl on medium-high

speed until smooth and creamy. Beat in the butter until combined.

Add the confectioners’ sugar, vanilla, cinnamon, and a pinch of salt

then beat on low speed until smooth and creamy.

Frost cooled bread, slice, and serve.