Creamy and Rich Corn Pudding made from scratch with brown butter, heavy cream and corn. It's the perfect holiday dish for Easter or Christmas!
Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan with nonstick cooking spray, set aside. Add flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves to a large bowl. Stir to combine.
In a medium bowl combine eggs, vegetable oil, vanilla, brown sugar, granulated sugar and applesauce.
Add wet ingredients to dry ingredients and mix just until combined.
Fold in carrots and chopped nuts.
Pour batter into the prepared pan and bake for 40 minutes or until the cake looks set and golden brown on top and a toothpick inserted comes out mostly clean.
Add cream cheese and butter to a stand mixer with the paddle attachment. Beat until smooth and creamy, 2 minutes. On low speed add in the powdered sugar and vanilla and mix until combined.
Spread the icing evenly on top of the carrot cake. Serve and enjoy!