Carrot Loaf Cake

By McLean

Ingredients

• Frosting:
• 4 eggs
• 3/4 cup butter
• 2 1/2 cups flour
• 1 tablespoon baking powder
• 1 tablespoon finely shredded lemon peel
• 1/2 teaspoon salt
• 1 lb. carrots, cut up
• 1 cup pecans, toasted
• 1 1/2 cups sugar
• 1/2 (8 oz.) package cream cheese
• 1 (8 oz.) can crushed pineapple, drained
• 4 oz. cream cheese, softened
• 1/4 cup butter, softened
• 1 teaspoon vanilla
• 2 3/4 to 3 cups powdered sugar

Details

Servings 2
Cooking time 50mins

Preparation

Step 1

Allow eggs, butter and cream cheese to stand at room temperature for 30 minutes. Meanwhile, grease bottom and 1-inch up sides of two loaf pans (8x4x2-inch). Set pans aside.

Preheat oven to 350 degrees. In large bowl stir together flour, baking powder, lemon peel and salt; set aside.

In food process, process carrots with on-off turns until finely chopped. Add pecans and 1/2 cup sugar; process until pecans are finely chopped.

In extra-large mixing bowl beat butter and cream cheese for 30 seconds beat in remaining 1 cup sugar until fluffy. Beat in eggs, one at a time, until combined. Stir carrot mixture and drained crushed pineapple into sugar-butter mixture until combined. Stir in flour mixture. Divide batter evenly among prepared pans.

Bake for 50 to 55 minutes or until a toothpick inserted near center comes out clean. Cool loaves on wire rack for 10 minutes. Remove from pans; cool completely.

Frost with cream cheese frosting. Serve immediately or cover and store in refrigerator up to 3 days.

Frosting:
In large mixing bowl combine cream cheese, butter and vanilla. Beat on medium speed until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency.