Carrot Loaf Cake with Cream Cheese Frosting

Grated carrot is the secret to the moistness and mellow sweetness of this loaf cake topped with thick swirls of tangy frosting.

½ cup (1 stick) butter, room temperature
1¼ cups all-purpose flour, unbleached, spooned and leveled
1 tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt
½ tsp. ground cinnamon
½ tsp. ground nutmeg
½ cup Erythritol Gold
2 large eggs
1 tsp. pure vanilla extract
1 cup carrots, grated (~ 2 carrots)

Cream Cheese Frosting:
1 (8 oz) pkg cream cheese, room temperature
1 cup Monk Fruit Sweetener with Erythritol (Powdered)
½ tsp. pure vanilla extract

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter and flour a 5x9” (6 cup) loaf pan.

Make the Carrot Loaf Cake:
In a bowl, whisk together flour, baking powder, baking soda, sea salt, cinnamon and nutmeg.

Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and vanilla. Beat in carrots. With mixer on low, gradually add flour mixture; beat just until combined.

Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, about 40-45 minutes. Let cool in the pan for 5 minutes. Turn cake out onto a wire rack and let cool completely.

Make the Cream Cheese Frosting:
Using mixer, beat cream cheese, confectioner’s sugar and ½ tsp. vanilla until fluffy. Frost top of cooled cake.

Makes 8 servings.