Carrot cake is delicious, but for some reason, I only seem to make it around Easter. This bread is infused with apple cider and olive oil, which makes it perfect for Fall. The orange color makes it festive and perfect for any Fall breakfast or snack with coffee. And the cream cheese frosting? Yeah, that is never a bad idea in my book. You can serve it on the side so that you can smear as much (or as little, but who am I kidding?) as you want.
Ingredients: For the Bread: 2 1/3 cups of Flour, all-purpose 3/4 teaspoon of Sea Salt, fine, or table salt 2 teaspoons of Baking Powder 1 1/4 teaspoon of Cinnamon, ground 1/4 teaspoon of Nutmeg, ground 1/8 teaspoon of Cloves, ground 1/2 cup of Olive Oil 3/4 cup of Dark Brown Sugar 2 Eggs, large 1 cup of Apple Cider, unfiltered, you can substitute Apple Juice, if you must 1 teaspoon of Vanilla Extract 2 Carrots, large, grated ~ 1 1/2 cups For the Cream Cheese Icing: 4 oz. of Cream Cheese, softened 2 tablespoons of Butter, unsalted and softened 1/2 teaspoon of Vanilla Extract 6 tablespoons of Powdered Sugar
First, preheat your oven to 350 degrees. Spray a loaf pan (8.5/9×5 inch) with nonstick cooking spray.
Now, in a large bowl, combine the sea salt, baking powder, cinnamon, nutmeg, and cloves. Set aside.
In a medium bowl, whisk together the oil, sugar, eggs, cider, and vanilla. Stir in the carrots until evenly coated. Pour the wet ingredients into the dry ingredients and stir until no floury bits remain.
Pour into the loaf pan and bake for 60-70 minutes, until a toothpick comes out clean. Let cool for 20-30 minutes in the pan and then remove and cool on a rack until completely cool.
While the bread is baking, whip all of the ingredients for the icing together until smooth. Place in a small bowl and serve with the sliced bread.
Happy Cooking, The Barbee Housewife Source: Smitten Kitchen