Thank you to Camilla Hrytzak aka Friday Eve Photo for this recipe! Check out her original blog post as well as her amazing photography work on Instagram!
INGREDIENTS
CAKE
3/4 cup canola or vegetable oil
1/4 cup molasses
1 1/2 cup granulated sugar
4 eggs
2 cups all purpose flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
3 cups peeled, grated carrots
3/4 cup chopped walnuts or pecans
ICING
8 Hunter Browns' Butter Cubes, room temperature
250 grams cream cheese, room temperature
2-2 1/2 cups icing sugar (or desired sweetness)
2 tsp vanilla
DIRECTIONS
CAKE
Beat first 4 ingredients together in large bowl until smoothly blended.
Combine flour, baking soda, cinnamon and salt. Add to egg mixture, beating until smooth.
Stir in carrots and nuts.
Spread into greased 10" tube pan or 9x5" loaf pan & 4-6 lined muffin tins.
Bake at 325F for 1 1/4 - 1 1/2 hours** or until toothpick inserted in centre comes out clean.
Cool 15 minutes in pan, then remove to rack and cool completely.
ICING
Beat cheese and brown butter until smooth.
Gradually add icing sugar, beating constantly.
Mix in vanilla. Spread on cooled loaf.
**baking times will vary. For muffins, please check after 16 minutes. For 9x5 pan, after 45 minutes, or until toothpick inserted in centre comes out clean.
