1 1/4 cups (2 1/2 sticks) butter, softened
1 1/4 cups sugar
3/4 cup buttermilk
2 cups shredded carrots
2 1/4 cups flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
4 oz cream cheese, softened
1 1/2 cups powdered sugar
Preheat your oven to 350 degrees. Spray a 9 x 5 loaf pan with nonstick cooking spray.
Cream together 2 sticks of butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each. Slowly pour in the buttermilk then stir in the shredded carrots.
In another bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Add to the wet ingredients and mix until just combined. Pour batter into prepared loaf pan and bake for 1 hour.
Let cake cool completely before frosting. To make the cream cheese icing, beat together the softened cream cheese and remaining 4 tbsp butter. Add the powdered sugar and continue to beat until light and fluffy. Spread frosting all over the top of the cooled carrot cake loaf.
2 hours (includes time to cool)