Room-temperature butter and flour for preparing pan
2/3 Cup flour
1/2 Cup granulated sugar
1 tsp baking soda
3/4 tsp baking powder
1 tsp Ground Cinnamon
1/4 tsp Ground Cloves
1/4 tsp freshly-grated Nutmeg
1/4 tsp Ground Allspice
1/4 tsp Salt
1/3 Cup Almond Oil
1 Cup chopped walnuts
1-1/2 Cups finely-grated carrot
Prepare a 9 x 5-inch (or 4-1/2 x 8-1/2-inch) loaf pan by liberally buttering the inside surfaces, then coating the butter with flour. (Turn upside down and tap to get rid of excess flour). Preheat the oven to 350°F.
Whisk together the dry ingredients: the flour, granulated sugar, baking soda, baking powder, spices, and salt in a medium bowl. Now use a sifter to thoroughly combine the dry ingredients into a second bowl.
In a separate small bowl, whisk together the liquid ingredients: the oil and eggs, until combined, and mix the egg-oil ingredients into the dry ingredients, using a wooden spoon or rubber spatula. Fold the walnuts and grated carrot into the batter, stirring to just combine. Pour (or scoop) the batter into the prepared loaf pan, making sure to smooth out the top of the batter.
Bake cake on middle rack of 350° oven for about 50 minutes. Cake is ready when a toothpick, inserted in the center of the cake, comes out clean. Remove cake from oven and allow to cool on a wire rack until the loaf pan is cool to the touch. When pan is easy to handle, turn cake out onto a cake rack.
While the cake cools, make the cream cheese – hibiscus frosting. In a mixing bowl, combine the brick of cream cheese, softened butter, vanilla paste or extract, confectioners’ sugar, and hibiscus powder. Use a stand mixer and its paddle attachment to beat frosting ingredients, on medium speed, until frosting mixture is well combined and fluffy, anywhere from several minutes up to 10 minutes — or until the frosting is lightly pinkish purple, and texture is nice and smooth. Spread the frosting on the top of the cooled loaf.
Adapted from Epicurious.