Carrot Cake Bread

By lihui

8 Person

150 Minutes

0 Calories

In the world of quick bread, banana bread and zucchini bread used to be our favorite. But then we met carrot bread. Which on its own, though nice and spiced, could be rather humble. But spread some cream cheese frosting on top and you've got carrot cake bread. It's not as dramatic is our layered carrot cake, but it's just as good. If you're looking for a breakfast carrot bread, just skip the frosting. Leave it plain or drizzle it with a simple glaze instead (2 tbsp. softened cream cheese + 1/4 c. powdered sugar+ 1 tbsp. whole milk).

Ingredients

Frosting

1/4 c. Toasted chopped pecans
1/4 teaspoon Kosher salt
1 teaspoon Pure vanilla extract
1 c. Powdered sugar, sifted
2 tablespoons Butter, softened
4 ounces Cream cheese, softened

Bread

1/2 c. Toasted chopped pecans
1/2 c. Golden raisins
2 c. Grated carrots
2 teaspoons Pure vanilla extract
1 c. Vegetable oil
1 c. Granulated sugar
3 Large eggs
1/2 teaspoon Kosher salt
1/4 teaspoon Ground nutmeg
1/2 teaspoon Ground ginger
1 teaspoon Ground cinnamon
1 teaspoon Baking powder
1 1/4 c. All-purpose flour
Cooking spray

Method

01

Preheat oven to 350℉. Grease a 9"-x-5" loaf pan with cooking spray and line with parchment paper. In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt.
02

In a large bowl whisk eggs and sugar until light and fluffy. While whisking, slowly pour in oil until well combined, then add vanilla. Stir dry ingredients into wet until just combined. Fold in carrots, raisins, and 1/2 cup of the pecans.
03

Pour batter into prepared pan and bake until a toothpick inserted into center comes out clean, about 1 hour 10 minutes. Let cool slightly in pan, then turn out onto a wire rack to cool completely.
04

Meanwhile, make the frosting: In a large bowl using a hand mixer, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and 1/4 teaspoon salt and beat until smooth.
05

Spread frosting over loaf and sprinkle with chopped pecans.

Related Tags

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Carrot Cake Bread

3.5

( By lihui )

01 Information

Grade easy
Serving 8 servings
Prep Time 20 Mins
Total Time 150 Mins

02 Ingredients

Frosting

1/4 c. Toasted chopped pecans

1/4 teaspoon Kosher salt

1 teaspoon Pure vanilla extract

1 c. Powdered sugar, sifted

2 tablespoons Butter, softened

4 ounces Cream cheese, softened

Bread

1/2 c. Toasted chopped pecans

1/2 c. Golden raisins

2 c. Grated carrots

2 teaspoons Pure vanilla extract

1 c. Vegetable oil

1 c. Granulated sugar

3 Large eggs

1/2 teaspoon Kosher salt

1/4 teaspoon Ground nutmeg

1/2 teaspoon Ground ginger

1 teaspoon Ground cinnamon

1 teaspoon Baking powder

1 1/4 c. All-purpose flour

Cooking spray

03 Method

Step 1

Preheat oven to 350℉. Grease a 9"-x-5" loaf pan with cooking spray and line with parchment paper. In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt.

Step 2

In a large bowl whisk eggs and sugar until light and fluffy. While whisking, slowly pour in oil until well combined, then add vanilla. Stir dry ingredients into wet until just combined. Fold in carrots, raisins, and 1/2 cup of the pecans.

Step 3

Pour batter into prepared pan and bake until a toothpick inserted into center comes out clean, about 1 hour 10 minutes. Let cool slightly in pan, then turn out onto a wire rack to cool completely.

Step 4

Meanwhile, make the frosting: In a large bowl using a hand mixer, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and 1/4 teaspoon salt and beat until smooth.

Step 5

Spread frosting over loaf and sprinkle with chopped pecans.

04 Author