Carrot Cake Bread Recipe
User Reviews
5
Carrot Cake Bread Recipe
Description
This Carrot Cake Bread uses a combination of flour, baking powder and soda, cinnamon, and salt as its dry base. The wet ingredients include vegetable oil, unsweetened applesauce, white and brown sugars, vanilla, eggs, and finely shredded fresh carrots. The inclusion of applesauce adds moisture while keeping fat moderate. The batter is gently mixed to avoid overworking, preserving tenderness.
When baked, the bread develops a soft crumb and a warm cinnamon aroma. The fresh grated carrots provide texture and moisture, making the loaf hearty yet tender. The optional cream cheese frosting adds a smooth, tangy complement to the spiced bread.
The bread suits breakfasts, snacks, or dessert. Cooling before slicing is important to hold its shape.
Use freshly grated carrots rather than pre-shredded as the latter tends to be coarser and drier. No need to squeeze out carrot moisture, as it helps keep the bread tender. Cover top with foil midway if browning too quickly.
Ingredients
- 1 ½ cup flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ⅔ cup vegetable oil
- ⅓ cup applesauce unsweetened
- ⅔ cup sugar
- ⅓ cup brown sugar
- 2 teaspoons vanilla
- 3 egg large
- 1 ½ cups carrot see note, finely shredded
Frosting (optional)
- 4 ounces cream cheese softened
- 4 tablespoons butter softened
- 1/2 teaspoon vanilla
- salt pinch
- 2-3 cups powdered sugar
Instructions
- Preheat oven to 350 degrees and grease a 9-inch loaf pan.
- In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, mix together the oil, applesauce, sugar, brown sugar, vanilla, and eggs. Stir in the shredded carrots.
- Add dry ingredients to wet ingredients and stir by hand until just combined and there are no more steaks of flour. (Do not over-mix)
- Transfer batter to your prepared baking pan. Bake for 60-70 minutes (on a rack in the lower third of the oven) until a toothpick inserted deep into the center comes out clean (a few loose crumbs are fine but no wet batter!). *If your cake begins to brown too much on top, place a sheet of foil loosely over the top of the cake pan, I usually do this about halfway through the baking time.
- Allow to cool in the pan for at least 15 minutes before turning out onto a cooling rack to cool completely.
- If making the frosting, you can do this while the cake cools.
Making the Frosting
- In a medium bowl cream together cream cheese and butter for 2-3 minutes.
- Mix in vanilla and salt, then add powdered sugar one cup at a time until completely incorporated and frosting is fluffy. (If too thick, you can mix in 1 tablespoon of milk)
- Frost your cake loaf, slice, and serve.
- Store in airtight container up to 3 days or in fridge up to 5 days.
Notes
- Grate fresh carrots yourself for proper moisture and texture; avoid pre-shredded carrots.
- Do not squeeze grated carrots as their moisture helps keep the bread tender.
- If the top browns too fast during baking, loosely cover with foil about halfway through baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 78g | 26% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 537mg | 22% |
| Potassium | 150mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 58g | 116% |
| Vitamin A | 3575IU | 72% |
| Vitamin C | 1mg | 1% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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