1 1/4 c. all-purpose flour
1 tsp. baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
3 large eggs
1 c. of granulated sugar
1 c. vegetable oil
2 teaspoons pure vanilla extract
2 c. grated carrots (about 4 medium)
1/2 c. golden raisins
1/2 c. chopped roasted nuts
FOR THE GLAZE
4 oz. cream cheese, softened
2 tablespoons of butter, softened
1 c. powdered sugar, sifted
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/4 c. chopped walnut
Preheat the oven to 350°. Grease a 9″-x-5″ bread pan with cooking spray and line it with parchment paper. In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg and salt.
In a large bowl, beat the eggs and sugar until light and fluffy. While beating, slowly pour in the oil until well combined, then add the vanilla. Stir dry ingredients with wet ingredients until well combined. Stir in the carrots, raisins and cup of nuts ½.
Pour the dough into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Allow to cool slightly in the pan, then turn over on a wire rack to cool completely.
Meanwhile, make a glaze: In a large bowl using a hand blender, beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla and a teaspoon of salt and beat until smooth.
Spread the icing on the bread and sprinkle with chopped nuts.