Healthy Carrot Cake Loaf with Cream Cheese Frosting
This healthier Carrot Cake Loaf is made with whole wheat flour, greek yogurt, and less sugar than many recipes call for. But, it is still just as delicious and wonderfully moist. Don't skip the cream cheese frosting!
4ozcream cheese, softened to room temperature(about half of a 250g brick)
1/3-1/2cuppowdered sugar(Depending on your sweetness preference)
Carrot Cake Loaf
Preheat the oven to 350F and line a 9 inch loaf baking pan with parchment paper.
Add the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg to a medium mixing bowl and whisk together.
In a separate large bowl whisk together the oil, brown sugar, eggs, yogurt and vanilla extract.
Add the dry ingredients into the wet ingredients and mix together until just combined. Fold in the shredded carrots and apple and the chopped walnuts.
Pour into the parchment lined loaf pan and spread evenly. Bake for 65-75 minutes or until the middle of the loaf is set. (It may take slightly longer depending on your oven)
Once done baking, remove from the oven and allow the carrot cake to cool for a few minutes in the hot pan before transferring to a wire cooling rack.
Cream Cheese Frosting
While the carrot cake cools, mix together all the ingredients for the cream cheese frosting until light and fluffy using an electric mixer (or your own arms if you're strong)! Add more powdered sugar if you prefer a sweeter frosting.
Once the loaf has cooled, spread the frosting on top. Slice into 6-8 slices and enjoy!
Store covered in the refrigerator for up to 3-4 days. It will last about 5 days if you skip the cream cheese frosting.