Pour batter into a large bowl and add the finely shredded carrots. Use a spatula to mix the batter with the carrots. Then pour the batter into the grease baking dish. Place in oven to bake for 50-60 minutes, until a toothpick comes out clean in the middle of the carrot loaf. Once completely cooked through, remove from oven, place on cooling rack and let rest until completely cool.
Once cooled, slice the carrot cake loaf into 8-10 slices. Then whisk together eggs, cream, vanilla, and cinnamon in a shallow bowl. Place a large nonstick pan over medium heat and add butter. Once the butter begins to brown, dip each slice of the carrot cake into the egg mixture, covering it on both sides, and add to the pan. Cook on both sides for 3-5 minutes, until each side is golden brown.
Top each slice with some whipped cream, maple syrup, and some berries wouldn’t hurt!