Easy Carrot Cake Loaf
User Reviews
5.0
3 reviews
Excellent
Easy Carrot Cake Loaf
Report
This carrot cake loaf has all the things you love about a classic carrot cake in the form of quick bread, including the warm spices like cinnamon and nutmeg, and flecks of freshly grated carrots!
Share:
Ingredients
For the Carrot Cake Loaf
- ½ cup whole milk
- ¼ cup canola oil
- ¼ cup unsweetened greek yogurt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup light brown sugar packed
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 cups freshly grated carrots 3-4 large carrots
For the Cream Cheese Frosting
- 3 ounces cream cheese room temperature
- 1 tablespoon butter softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
For the Carrot Cake Loaf
- Preheat oven to 350° F and spray a 9x5 loaf pan with nonstick baking spray. Line the bottom of the pan with parchment paper to make it easier to remove.
- In a large mixing bowl, add the the milk, canola oil, greek yogurt, eggs, and vanilla and mix together well.
- Then add in the brown sugar and mix in thoroughly to combine well.
- In a separate medium bowl, add the flour, baking soda, ground cinnamon, and nutmeg and whisk together well.
- Shred the carrots into a small bowl. Add approximately 2 tablespoons of the flour mixture and toss to coat them well so they will more evenly blend into other ingredients and not stick together.
- Add the dry ingredients to the wet ingredients and stir just until combined, careful not to over-mix or the bread may be too dense.
- Add the shredded carrots and gently fold them into the batter.
- Pour batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- After baking, let the loaf to cool in the pan for 10 minutes. Then carefully remove and place it on a wire rack to cool completely before icing.
For the Cream Cheese Frosting
- Add the softened cream cheese and butter to a medium sized mixing bowl and beat with an electric mixer on medium speed until smooth.
- Add in the powdered sugar and vanilla extract and blend until fluffy.
- Spread evenly over cooled bread.
Notes
- Store in an airtight container in the refrigerator for 4-3 days.
- Freeze loaves in a plastic freezer bag prior to icing. Wrap in plastic wrap and aluminum foil for optimal freshness.
- Add in a ⅛ teaspoon of cinnamon to the frosting.
- Add in ⅛ teaspoon of ground ginger to the bread's dry ingredients.
- Use fat free or low fat milk or any non-dairy milk of choice.
- Substitute unsweetened applesauce, mashed banana or crushed pineapple, sour cream for the Greek yogurt. Substitute softened butter for the oil.
- Use sour cream in place of the greek yogurt.
- Use store bought shredded carrots for the freshly grated. Use half all purpose flour and half whole wheat flour.
- Substitute fresh grated zucchini for the carrots. Squeeze out any excess water first.
- For Muffins:
- Line muffin tin with liners. Fill muffin tin ¾ full with batter and bake for 14 minutes.
- For Mini Loaves
- Grease Mini loaf pans and bake at 350° F for 15-20 minutes depending on the size. (ready when a toothpick inserted into center comes out dry)
Nutrition Information
Show Details
Serving
1slice
Calories
267kcal
(13%)
Carbohydrates
43g
(14%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
268mg
(11%)
Potassium
171mg
(5%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
3717IU
(74%)
Vitamin C
1mg
(1%)
Calcium
62mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 267kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 268mg | 11% |
| Potassium | 171mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 3717IU | 74% |
| Vitamin C | 1mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
