Carrot Cake Loaf with Maple Cream Cheese Frosting 8 Steps
Preheat oven to 350°F and grease an 8"x4" loaf pan (line the pan with parchment paper, leaving a 2-inch overhang on the sides).
In a medium bowl, whisk the all-purpose flour, baking powder, baking soda, cinnamon, ground ginger, ground nutmeg and salt together. Set aside.
In a separate large bowl, whisk the olive oil, brown sugar, Greek yogurt, eggs and vanilla until smooth.
Pour the dry ingredients into the wet ingredients and mix with a wooden spoon until smooth and no lumps or dry spots of flour remain. Fold in the shredded carrots until evenly distributed.
Pour batter into loaf pan and bake for 45 minutes or until a cake tester inserted comes out clean. If the top of your loaf is getting too dark, cover with tin foil.
Remove from oven, let cool for 1 minute and then carefully flip out on wired rack. Let loaf cool completely before icing.
While your loaf is cooling make icing. Cream the butter and cream cheese together in a medium bowl with an electric beater or in a stand mixer. Add the vanilla extract, maple syrup and powdered sugar (gradually) into the bowl and continue to beat until a light and fluffy frosting comes together. Taste for sweetness level and adjust with powdered sugar.
When the loaf has cooled completely, spread frosting on top of carrot cake loaf and top with chopped walnuts.