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| Lemon Glazed Carrot Cake Loaf submitted by Mom Johnson |
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Description
Easily made in one bowl!
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Directions
Preheat oven to 350 degrees. Butter a 9x5 inch bread pan and line with parchment paper.
In a large bowl, stir together the butter, brown sugar, yogurt or sour cream, eggs and vanilla until combined. Stir in the grated carrots. Add the flour, baking soda, cinnamon and salt. Mix until combined.
To make the Cinnamon swirl: Mix the butter, brown sugar, flour and cinnamon.
Spoon half the batter into the prepared bread pan. Sprinkle the cinnamon swirl over the top. Evenly spoon and smooth the remaining batter over the cinnamon. Bake for 55-65 minutes or until the center is just set. Remove from the oven and let cool.
To make the icing, in a medium bowl, beat together the powdered sugar, cream cheese, lemon juice until smooth and drizzly. (May need to add 1-3 T. water, as desired.) Spoon over cooled cake.
Mix the sugar and lemon zest with your fingers. Sprinkle the lemon sugar over the cake. Let the icing set for about 30 minutes. Slice and enjoy!
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Printable Version
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Ingredients
 Cake:
1/2 cup butter, melted
1/3 cup yogurt or sour cream
1/3 cup dark brown sugar
2 eggs, room temperature
2 tsp. vanilla
1 cup grated carrots
1 1//2 cups flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
Cinnamon swirl:
1/2 cup dark brown sugar
1 T. flour
2 tsp. cinnamon
1 T. butter, melted
Lemon Icing:
1 cup powdered sugar
2 oz. cream cheese, softened
2 T. lemon juice
1/4 cup granulated sugar
1 T. lemon zest
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