Recipes

Carrot Cake Bread Recipe

by Trishia Mae Cordova on Jul 08, 2024

Carrot Cake Bread Recipe

Welcome to our recipe corner!

Today, we’re excited to share a delightful twist on a classic dessert: Carrot Cake Bread. This recipe combines the warm, comforting flavors of carrot cake with the ease of a quick bread, making it perfect for breakfast, dessert, or an anytime treat. Topped with a luscious cream cheese glaze, this Carrot Cake Bread is sure to quickly become a favorite in your home.

 

Prep time: 20 min

Cook time: 55 min

Serving: 9

 

What you’ll need:

  • 1 1/3 cups all-purpose flour
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp salt
  • 2 ½ tsp baking powder
  • 2 eggs
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 2 cups carrots, grated
  • ½ cups pecans, chopped

Glaze:

  • 4 oz cream cheese
  • 4 tbsp unsalted butter, softened
  • 1 ½ cups powdered sugar
  • ¼ tsp vanilla extract
  • 1 pinch salt

 

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350 degrees Fahrenheit. Grease a loaf pan and line it with parchment paper, then set it aside.
  2. Prepare the Dry Ingredients:
    • In a large bowl, whisk together the flour, ground cinnamon, ground nutmeg, ground ginger, salt, and baking powder until well combined.
  3. Mix the Wet Ingredients:
    • In another bowl, combine the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix until the ingredients are fully incorporated.
  4. Combine Wet and Dry Ingredients:
    • Fold the grated carrots and chopped pecans into the wet mixture. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix to ensure the bread stays tender.
  5. Bake the Bread:
    • Pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  6. Prepare the Glaze:
    • While the bread is baking, beat the cream cheese and softened butter together in a bowl until smooth. Add the powdered sugar, vanilla extract, and a pinch of salt, and mix until well combined. Microwave the glaze for about 20 seconds to make it easier to spread.
  7. Glaze and Serve:
    • Once the bread is completely cooled, drizzle the cream cheese glaze over the top. Slice and serve your delicious Carrot Cake Bread!

 

Nutrition:

Calories 367, Carbohydrate 56g, Fat 15g, Protein 5g, Fiber 2g, Sugar 9g

 

Tips for the Best Carrot Cake Bread:

  1. Fresh Carrots: Freshly grated carrots add the best texture and moisture to your bread. Avoid using pre-shredded carrots as they can be too dry.
  2. Toast the Pecans: For an extra depth of flavor, toast the pecans before chopping them and adding them to the batter. Simply spread them on a baking sheet and bake at 350 degrees Fahrenheit for about 5-7 minutes, until fragrant.
  3. Room Temperature Ingredients: Ensure your eggs, cream cheese, and butter are at room temperature. This helps in creating a smooth batter and glaze.
  4. Don’t Overmix: When combining the wet and dry ingredients, mix until just combined to keep the bread tender and avoid it becoming too dense.

 

Serving Suggestions:

  • Breakfast or Brunch: Serve slices of this bread as part of a delicious brunch spread, accompanied by fresh fruit, yogurt, and coffee.
  • Dessert: Top a warm slice with a scoop of vanilla ice cream for a delightful dessert.
  • Snacking: Enjoy a slice with a cup of tea or coffee for a comforting afternoon snack.

 

Variations:

  • Add-Ins: Feel free to customize your bread by adding raisins, shredded coconut, or even some pineapple chunks for a tropical twist.
  • Spice Mix: Adjust the spices to your preference. You can add more cinnamon or a dash of allspice for a spicier kick.

 

We hope this Carrot Cake Bread brings a touch of sweetness and spice to your day!

Happy baking, and don’t forget to share your creations with us.

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