Luscious carrot cake in loaf form with a rich cream cheese frosting. Each bite is moist, tender and packed with sweet and spicy flavor. The perfect spring snack!
Preheat the oven to 350°F. Grease a 9x5 loaf pan with shortening or butter and line with a small piece of parchment paper. Set aside.
In a medium mixing bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking powder, baking soda and salt.
In a separate large mixing bowl, whisk together the brown sugar, sugar and oil.
Add the eggs and vanilla extract and mix until the eggs are just incorporated.
Fold in the dry ingredients until the batter is too dry and stiff to mix, then pour in the milk. Continue folding until the milk is completely mixed in. The batter will be thick and wet.
Fold in the carrots and walnuts. Pour the batter into the prepared pan.
Bake for 55 minutes or until a toothpick inserted in the middle of the cake comes out clean. Allow the cake to cool for 10 minutes and then remove it from the pan. Finish letting it cool to room temperature on a cooling rack.
Cream Cheese Frosting
Cream together the cream and butter with an electric mixer in a large mixing bowl until smooth.
Add the vanilla extract and gradually add the powdered sugar until the frosting is thick and smooth.
Spread the frosting over the cake and sprinkle with walnuts, if desired.