Carrot Bread

Name: Carrot Bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 10 servings
Ingredients: 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 packed light-brown sugar; 1/4 cup canola or vegetable oil; 3 Tbsp unsweetened applesauce; 2 large eggs; 1 tsp vanilla extract; 3/4 cups finely shredded; 3/4 cups finely shredded zucchini; 3 Tbsp butter; 3 oz cream cheese; 1 1/2 cups powdered sugar; 1/2 tsp vanilla extract; 1/4 tsp salt

User Reviews

5.0

30 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
10 servings
Course
Dessert, Breakfast
Cuisine
American

Carrot Bread

Christopher Espinosa

Report

Delicious and easy carrot bread with zucchini!

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

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 packed light-brown sugar
1/4 cup canola or vegetable oil
3 Tbsp unsweetened applesauce
2 large eggs
1 tsp vanilla extract
3/4 cups finely shredded peeled carrots (from about 2 medium carrots)
3/4 cups finely shredded zucchini from about 1 small zucchini

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

Add to Shopping List

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.