Ingredients: 1 1/2 cups all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder 1/2 teaspoon cinnamon 3 tablespoons butter, at room temperature 3 tablespoons sugar 2 large eggs, beaten 1 cup grated carrots (about 2 cups) Directions: Preheat oven to 350 degrees F. Grease a 9x13 inch baking dish. In a medium bowl, combine flour, salt, baking powder and cinnamon; mix well. In a large bowl, cream butter and sugar until light and fluffy. Add eggs; mix well. Stir in carrots. Pour batter into prepared dish. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Carrot Cake Loaf
Carrot bread is an all-time favorite quick bread recipe. It’s moist and flavorful, with a hint of sweetness. Even better, it’s so easy to make! Just mix the ingredients together and bake. Cinnamon and nutmeg give that warm spiced taste to this cake loaf. Then it’s topped with an amazing cream cheese glaze. It’s the perfect thing to serve for Easter or any holiday.
How to Make Carrot Bread
Whisk wet ingredients together, then stir in the brown sugar. In another bowl, mix together the dry ingredients. Place shredded carrots in another bowl, and mix in some of the dry ingredient mixture. This helps separate the carrots, so they don’t all stick together when mixed into the batter. Combine wet and dry ingredients, then fold in the carrots. Pour batter into the pan and bake. Let it cool before icing. Mix ingredients to make the cream cheese glaze, and top the cooled loaf. Slice and serve room temp or warmed.
Carrot Bread Ingredient Notes
Milk: Whole milk adds a lot of richness and moisture, but you can use your favorite kind of dairy or non-dairy milk. Oil: Vegetable oil adds richness and creates moist carrot bread. Instead of vegetable oil, you can also use an equal amount of melted coconut oil. Yogurt: Greek yogurt keeps the loaf light and airy and adds a bit of tang and moisture. Eggs: Binds everything together. Vanilla: Pure vanilla extract enhances the sweetness and adds wonderful flavor. Sugar: Brown sugar sweetens this carrot bread. Use either light or dark brown sugar. Flour: All-purpose flour adds structure. Baking Soda: Helps the loaf rise. Spices: Cinnamon and nutmeg add warmth and that classic carrot cake flavor. Carrots: Freshly shredded carrots are best! Squeeze any excess moisture from them before using. Pre-shredded carrots have a tendency to dry out.
Carrot bread is perfect for breakfast, a snack, or even dessert. And it freezes well, so you can always have a slice on hand. If you’ve never tried this wonderful baked good before, give it a try! If you’re looking for a dessert that’s sure to please, you’ll love carrot cake loaf! This carrot cake bread recipe is always a hit, especially around Easter time. Bake up a loaf, serve with or without the glaze, and enjoy! If you make this recipe be sure to leave us a comment or rating. Enjoy!
