Cake:
1 ½ cups grated fresh carrots (250g)
¾ cup vegetable oil (180ml)
2 eggs, beaten
1 cup sugar (200g)
¾ tsp. baking powder (3g)
¾ tsp. baking soda (4g)
¼ tsp. salt (1g)
1 tsp. vanilla extract (5ml)
1 tsp. ground cinnamon (2g)
1 ½ cups all-purpose flour (188g)
½ cup chopped pecans or walnuts (57g)
¼ cup golden raisins (37g)
¼ cup crushed pineapple, drained (canned not fresh – 112g)
Cream cheese glaze:
2 oz. unsalted butter, slightly softened (57g)
¾ cup powdered sugar (150g)
4oz cream cheese (115g)
½ tsp. fresh lemon juice (3ml)
Grease a 5″ x 9″ (12.7cm x 23cm) loaf pan and line with parchment paper. Grease the interior of the parchment paper and dust lightly with flour. Heat your oven to 350°F (176°C.)
In a large bowl, combine the carrots, vegetable oil, eggs, sugar, baking powder, baking soda, salt, vanilla and cinnamon. Mix gently but thoroughly with a spoon until well combined. Incorporate the flour by adding one large spoonful at a time and stirring until well combined. Stir in nuts, raisins and crushed pineapple, combining thoroughly.
Pour the batter into the prepared loaf pan and bake for 1 hour until a toothpick comes out clean from center. Allow to cool for 10 minutes before removing carrot loaf from pan. Allow to cool completely on a wire rack.
When carrot loaf is completely cool, combine the butter, powdered sugar, cream cheese and lemon juice using an electric mixer. Beat until smooth, about 2 minutes. Spread over cake.
Find it online: https://www.kitchenwrangler.com/recipes/texas-carrot-loaf/