Carrot Cake Bread Recipe
Perfectly moist, sweet and crazy delicious carrot cake in loaf form. Top it with cream cheese icing, add chopped pecans, make it yours! This Carrot Cake Bread will become a Springtime recipe staple in your kitchen, guaranteed.
Servings:8 servings
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 unsweetened applesauce
- ⅔ cup sugar
- ⅓ cup brown sugar
- 2 teaspoons vanilla
- 3 large eggs
- 1 ½ cups finely shredded carrots, see note
Frosting (optional)
- 4 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 1/2 teaspoon vanilla
- pinch of salt
- 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
Shredded carrots: be sure to grate the carrots yourself, do not use pre-shredded carrots - they are too large and dried out, this recipe needs the moisture of freshly grated carrots. On that note, you do not need to squeeze/drain your shredded carrots.
Nutrition
Calories: 388 kcal, Carbohydrates: 78 g, Protein: 5 g, Fat: 6 g, Saturated Fat: 3 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 56 mg, Sodium: 537 mg, Potassium: 150 mg, Fiber: 2 g, Sugar: 58 g, Vitamin A: 3575 IU, Vitamin C: 1 mg, Calcium: 80 mg, Iron: 2 mg
