Carrot Cake Loaf

with cream cheese frosting

Gather the carrot cake ingredients - * Milk * Vegetable oil * Greek yogurt * Eggs * Vanilla extract * Brown sugar * Flour * Baking soda * Cinnamon * Nutmeg * Shredded carrots

In a large bowl, whisk together the milk, vegetable oil, greek yogurt, eggs, and vanilla.

– Once the wet ingredients are smooth, add the brown sugar and whisk to combine. – In a medium bowl, whisk together the flour, baking soda, cinnamon, and nutmeg. – Now add the dry ingredients to the wet and mix just until combined.

Add the carrots and fold them into the batter.

Pour the batter into the prepared pan.

Bake for 55-60 minutes or  until a toothpick inserted into the center comes out clean.  Allow the  loaf to cool.

Gather the frosting ingredients - * Powdered sugar * Cream cheese * Butter * Vanilla extract

– Mix the softened cream cheese and butter together in a microwave safe bowl.  Once combined, add the powdered sugar and vanilla. – Microwave the glaze for 30 seconds and then stir it again.  Pour it over the cooled carrot cake loaf and enjoy.

Store any leftover carrot cake loaf in an airtight container in the fridge for up to three days.

Full recipe at