Carrot Cake Loaf with Brown Sugar & Maple Glaze

Recipe by: Johnnie May McDonald

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Flavorful and moist carrot cake loaf with sweet and creamy maple brown sugar glaze.

Ingredients

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1 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1/4 tsp ginger

2 Eggland's Best Large Eggs

1/2 cup vegetable oil

1/2 sugar

1/2 cup brown sugar

1 1/2 cup shredded carrots

1 1/2 tsp vanilla extract

1/4 cup unsweetened applesauce

1/3 cup whole milk or plain Greek yogurt

1 1/2 cups flour

4 TBSP salted butter, melted

2 TBSP real maple syrup

2 TBSP brown sugar

1 cup powdered sugar

2 tsp vanilla extract

pinch of salt

Preheat your oven for 350 degrees and prepare your loaf pan. In a medium bowl whisk together flour, baking powder, and salt in a large bowl and set aside.
In a stand mixer combine the sugars and vegetable oil for 2-3 minutes. Then add the eggs one at a time.
Add the vanilla extract and applesauce to the wet ingredients. Next, add the spices; cinnamon, nutmeg, ginger and cloves.
With a spatula, fold together the wet and dry ingredients. Once, we’ll combined, add the whole milk.
Put the carrots (shredded or whole) into a food processor and process them until the carrots are well minced. If you do not have a food processor, roughly chopping shredded carrots will do.
Fold the carrots into the batter until the consistency is smooth. Then pour the batter into the prepared pan. Bake for 40-45 minutes or until it passes the toothpick test.
While the carrot cake is baking, prepare the brown sugar maple glaze. In a saucepan, melt the butter then remove from heat. Then whisk in the remaining ingredients slowly. After the cake finishes baking and cools for 15-20 minutes, pour the glaze over the loaf and enjoy!

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