Carrot Cake Loaf
This carrot cake loaf is soft, perfectly spiced, and topped with a creamy frosting that makes every slice feel like a treat.
Servings: 10 slices
Ingredients
For the Loaf
- 2 large eggs
- 3/4 cup salted butter
- 1/2 cup Truvia Sweet Complete Granulated Sweetener
- 1/2 cup Truvia Sweet Complete Granulated Brown Sweetener
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups shredded carrots
- 1/2 cup chopped walnuts
For the Frosting
- 8 ounces cream cheese softened
- 1/4 cup Truvia Sweet Complete Granulated Sweetener
- 1 tablespoon salted butter room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan with butter or nonstick baking spray or line with parchment paper.
- In a large bowl, whisk together eggs, melted butter, Truvia Sweet Complete Granulated Sweetener , Truvia Sweet Complete Brown Sweetener , and vanilla until combined well.
- In another bowl, whisk together all-purpose flour, cinnamon, ginger, baking powder, baking soda, and salt.
- Gradually mix in the dry ingredients to the wet, just until incorporated. Fold in grated carrots and chopped walnuts.
- Pour the batter into the prepared loaf pan and spread evenly. Using a knife, make a shallow cut lengthwise down the center of the batter, about ½ inch deep.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- To make the frosting, beat cream cheese, Truvia Sweet Complete Granulated Sweetener, salted butter, salt, and butter on low speed until smooth.
- Spread the frosting over the loaf and finish with extra chopped walnuts.
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