I can’t tell you exactly how I stumbled on this recipe on Friday – a click here, a click there, you know how it goes – but I’m OH SO GLAD I did. And not glad: it’s sooooo good I had a hard time not eating the entire loaf yesterday (yes, Mom, I did save some for you to try but it was a hard, torturous thing to do!), which would be a bad thing not only for my thighs but my marriage. Matt is the carrot cake lover in the family, not me. I like it just fine but he loves it so much my mom makes one for him each birthday. But this, this Carrot Cake Loaf, is heaven on earth.
Find it here. Buy carrots and butter milk and cream cheese on your way home from work and make it tonight – you won’t be disappointed. I did make a couple slight adjustments:
– this makes one huge loaf so use the most generous 9 x 5 pan (or larger) you have, or make two smaller loaves.
– when I put the buttermilk in everything curdled and it looked like cottage cheese with water, then I added the carrots and had cottage cheese with carrots and water, but forged ahead with dry ingredients and it all came together just fine in the end. I thought I should share that in case you have the same situation, so don’t dump it out! Forge ahead!
– I used 8 ounces of cream cheese and an additional 1/4 cup powdered sugar for the frosting, and did NOT frost the entire loaf; I prefer a more cream-cheesy flavor in my frosting, and wanted to be able to slather on as much or as little as I wanted (“as much” in this camp, it really makes the carrot cake loaf sing), but do as you will (my way is best, of course = ). Besides, if we have any leftover frosting I’ll have to make cinnamon rolls or something to use it up. Darn it.
cake loaf is very dense and moist and so totally delicious. And healthy too, right? With all those carrots? I had it for breakfast this morning and my eyesight has never been better!