– 2 cups All-purpose flour – 1 teaspoon Baking soda – 1 teaspoon Salt – 2 teaspoon Ground cinnamon – ¼ teaspoon Ground nutmeg – ¼ teaspoon Ground ginger – ¼ teaspoon Pumpkin pie spice – ½ cup Unsalted butter melted and cooled – ¾ cup Brown sugar packed light or dark – ¾ cup White granulated sugar – ¼ cup Sour cream room temperature – 1 teaspoon Pure vanilla extract – 2 Large eggs room temperature – 1 ½ cups Grated carrots about 6 medium carrot – 2 oz Cream cheese room temperature – 2 tablespoon Unsalted butter room temperature – 1 teaspoon Pure vanilla extract – ½ cup Powdered sugar sifted – ¼ cup Milk
Warm the oven up to 350°F. Coat a 9x5-inch loaf pan with baking spray that doesn't stick. Spray some more oil on the bottom and two sides of the pan after lining it with parchment paper.
1
Put the flour, baking soda, salt, ground ginger, ground nutmeg, and ground cinnamon in a medium-sized bowl. Do not mix the spices together.
2
Put the melted butter, brown sugar, and sugar in a mixer and beat them on high speed for 2 minutes. Make sure the butter has cooled to room temperature first.
3
Pour in sour cream, vanilla, eggs, and chopped carrots. Medium-mix until blended.Stir in the dry ingredients on low speed until mixed.
4
Pour batter into loaf pan.Bake 45-50 minutes till toothpick inserted comes out clean.After 10 minutes in the heated pan, move the bread to a cooling rack. Cool fully before frosting.
5
Mix butter and cream cheese in a small bowl with a hand mixer on high speed.Add sifted powdered sugar and mix on low until mixed. Mix vanilla and milk until creamy.Pour frosting over bread.
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