Carrot Bread
User Reviews
5
Carrot Bread
Description
Carrot Bread features a mixture of all-purpose flour, baking agents, spices like cinnamon and nutmeg, and a sweet blend of granulated and light brown sugar. The wet ingredients include canola oil, applesauce, eggs, and vanilla extract, which all come together with finely shredded carrots and zucchini for moisture and texture. The dough is gently mixed and baked at 350°F in a loaf pan, initially uncovered then lightly covered to prevent over-browning, until cooked through.
The resulting bread has a tender crumb with warm spice notes complemented by the natural sweetness and moisture from the carrots and zucchini. The optional cream cheese frosting adds a rich, slightly tangy layer to finish the loaf, balancing the spices and providing additional creaminess.
This bread can be served as a breakfast treat, snack, or dessert and is suitable for slicing and enjoying fresh or toasted. Cooling completely before frosting ensures the topping sets well without melting.
Ingredients
Bread
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1/4 cup canola oil or vegetable oil
- 3 Tbsp applesauce unsweetened
- 2 egg large
- 1 tsp vanilla extract
- 3/4 cups finely shredded peeled carrots (from about 2 medium carrots)
- 3/4 cups zucchini from about 1 small zucchini, finely shredded
Frosting (optional)
- 3 Tbsp butter softened
- 3 oz cream cheese softened
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
Bread
- Preheat oven to 350 F degrees. Butter and lightly flour an 8x4” loaf pan. Set aside.
- In a large bowl, mix together flour, baking powder, baking soda, salt, cinnamon and nutmeg until well combined.
- In a separate large bowl, mix together granulated sugar and brown sugar until well combined. Add oil, applesauce, eggs and vanilla and mix until well combined (approximately 1 minute).
- Add shredded carrots, zucchini and flour mixture to the liquid ingredient mixture and mix just until combined, do not over mix.
- Pour mixture into prepared 8x4” pan. Bake for 35 minutes, then carefully place a sheet of aluminum foil over the top of the loaf pan without removing the pan from the oven, in order to prevent over browning. Continue to bake for an additional 15 - 20 minutes, or until toothpick inserted into center of loaf comes out clean.
- Remove from oven and allow to cool in loaf pan for 5 minutes, then invert onto a wire rack and cool completely. If desired, frost with frosting once bread has cooled.
Frosting
- Place softened butter and softened cream cheese into a mixing bowl. Using an electric mixer, beat together butter and cream cheese until smooth and fluffy. Add powdered sugar, salt and vanilla and continue to mix on medium speed until until light and fluffy, approximately 3 minutes. Drizzle or pour over cooled bread.
User Reviews
Overall Rating
5
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