Carrot Cake Bread

I had made this scrumptious dessert because I was cleaning out my produce drawer. I hate when I don’t use all my vegetables and they go bad, it’s such a bad habit that I buy too much produce. Plus, I had some leftover cream cheese frosting that I didn’t want to toss either. So I took a quick look at my Recipe Box app and found this perfect recipe. Lorenzo absolutely loves carrot cake, so I knew that this would be a sweet treat to enjoy and he had plenty to share because he brought a tray to work for everyone to enjoy. Definitely a great quick bread to prepare for breakfast or dessert that tastes like carrot cake without the fuss.

Carrot Cake Bread
Adapted from A Cozy Kitchen & Cream Cheese Frosting Adapted from Joy the Baker

Ingredients: For the Bread: 3 eggs 1 cup vegetable oil 2 cups granulated sugar 2 teaspoons vanilla extract 3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1/2 teaspoon baking powder 1 1/2 teaspoon cinnamon 3/4 teaspoon nutmeg 2 cups coarsely grated carrots 1 can (8 ounce) sliced pineapple, drained and diced 1/4 cup walnuts, toasted 1/4 cup shredded unsweetened coconut (sweetened works, too) 1/2 cup raisins Cream Cheese Frosting: 8 ounces (1 bar) cream cheese 1/2 cup (1 stick) unsalted butter, room temperature 2 cups powdered sugar 2 teaspoons vanilla extract pinch of salt


Preparation:

Preheat the oven to 350 degrees. Grease and flour two 8×4 loaf pans or four 5×3 mini loaf pans. In the bowl of the stand mixer, beat the eggs. Add the oil, sugar, and vanilla and mix until well incorporated. In a medium bowl, combine the flour, baking soda, salt, baking powder, cinnamon, and nutmeg. Add dry ingredients 1/3 at a time into the wet ingredients. Gently fold in the carrots, pineapple, raisins, walnuts, and shredded coconut. Divide batter into the prepared loaf pans. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool the bread for at least 10 minutes and turn out onto a cooling rack to cool completely. Prepare the cream cheese frosting. Place cream cheese in the bowl of the stand mixer. Beat the cream cheese for 1 minute until is soft and workable. Add the butter and mix until combined on medium-low speed, scraping sides as needed. Add the salt, powdered sugar and vanilla extract. Beat on low until incorporated. Frost cooled breads with frosting. Garnish with freshly grated carrots if desired. Yield: Two 9×5 loaves If you are looking for ideas for Superbowl, here are my suggestions:

Baked Tex Mex Pimento Cheese Dip, Fried Mac & Cheese Bites, Buffalo Chicken Tacos, & Tacos de Carnitas with Salsa Verde, Slutty Brownies & Pina-Colada Oatmeal Cookies.

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