2 1/4 cups War Eagle Mill all-purpose flour
2 tsp. Rumford baking powder
1 tsp. Frontier Co-op ground cinnamon, plus xtra for dusting
1 tsp. Frontier Co-op ground ginger
1/2 tsp. kosher salt
1/4 tsp. Frontier Co-op ground nutmeg
Pinch Frontier Co-op ground cloves
2 Happy Egg Co eggs
1 cup Wholesome brown sugar
1 cup Spectrum Culinary Safflower Oil
2 tsp. Frontier Co-op vanilla extract, divided
2 cups grated organic carrots
1/2 cup bulk walnuts, roughly chopped
8 oz. Organic Valley cream cheese, room temperature
1/4 cup Wholesome powdered sugar
1 tsp. Frontier Co-op vanilla
Preheat oven to 350. Grease a 9x5 loaf pan with cooking spray. Line the bottom with parchment paper as well as a long strip lengthwise that hangs over the edges. Spray parchment with cooking spray.
Sift together your all-purpose flour, baking powder, cinnamon, ginger, salt, nutmeg, and clove. Set aside.
In the bowl of a stand mixer or large bowl, add your eggs and sugar. Whisk until fluffy. Gradually stream in your oil until combined, followed by the vanilla.
Toss your carrots in your dry mixture until they are well coated.
Fold your dry ingredients into the wet, just until combined. Fold in walnuts.
Pour batter into prepared loaf pan.
Bake for 30 minutes and turn the pan around. Bake for another 30 minutes. Test with a toothpick. If it comes out clean, remove from oven and allow to cool. If not, place back in oven for another 10-15 minutes. Allow to cool completely.
When you are ready to make your frosting, add your cream cheese, powdered sugar, and vanilla to a bowl and whip until smooth. Taste and adjust as needed.
Spread cream cheese frosting over the top of the cooled carrot cake loaf and sprinkle with additional cinnamon.