Carrot Cake Loaf (Quick Bread)

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Ingredients

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
2 large eggs, at room temperature
1 cup (200g) packed light or dark brown sugar* (see note)
1/3 cup (80g) unsweetened applesauce or yogurt, at room temperature
1 teaspoon pure vanilla extract
1 and 1/2 cups (200g) peeled and shredded carrots* (about 3 large carrots)
optional add-in: 3/4 cup chopped walnuts or pecans, raisins, or dried cranberries
4 ounces (113g) full-fat brick cream cheese, softened to room temperature
2 Tablespoons (28g) unsalted butter, softened to room temperature
1 cup (120g) confectioners’ sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
pinch salt

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