Carrot cake bread is a delectable treat that combines the flavors of carrot cake with the convenience of a loaf. It's a perfect way to enjoy the classic dessert without all the fuss of making a layer cake. Whether you're looking for a sweet breakfast, an afternoon snack, or a dessert to share with friends, carrot cake bread is sure to satisfy. Made with simple ingredients and a few easy steps, this recipe is perfect for bakers of all skill levels. So, grab your apron and preheat your oven, let's embark on a delicious journey to create the best carrot cake bread you've ever tasted!
Check out the recipes below so you can choose the best recipe for yourself!
CARROT BREAD (CARROT CAKE LOAF)
Carrot Bread is the best carrot cake, in bread form. Carrot Cake Bread is easy to slice, serve and most importantly, enjoy! This Carrot Cake Loaf is covered in a delicious cream cheese glaze for the perfect cake to frosting ratio!Carrot Cake Bread is a moist, delicious carrot cake with cream cheese icing in easy to slice and enjoy bread form!
Provided by Julie Blanner
Categories Breakfast Brunch Dessert
Time 55m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Grease 1 lb loaf pan and set aside.
- Combine sugar, flour, baking powder, salt and cinnamon. Set aside.
- In a mixing bowl/mixer, beat egg, milk and oil.
- Gradually add dry mixture to wet until just moist. Add grated carrots.
- Pour into loaf pan and bake 50 minutes or until golden brown and set.
- Combine topping ingredients and warm 15 seconds in a microwave until smooth and pourable, if needed. Pour over bread and serve.
Nutrition Facts : Calories 216 kcal, Carbohydrate 37 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 96 mg, Sugar 23 g, ServingSize 1 serving
CARROT CAKE QUICK BREAD
Serve up a slice of carrot cake bread in the morning.
Provided by Pam Lolley
Categories Cakes
Time 2h20m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Whisk together flour, brown sugar, baking soda, cinnamon, and salt in a medium bowl.
- Whisk eggs in a large bowl. Add melted butter, grated carrots, pineapple, coconut, vanilla, and ½ cup of the buttermilk; continue whisking until combined. Gently stir flour mixture into egg mixture just until incorporated. Gently fold in toasted pecans. Spoon mixture evenly into 2 greased (with softened butter) and floured 8- x 4-inch loaf pans. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour. Tent with aluminum foil, if needed, after 50 minutes to prevent overbrowning.
- Cool loaves in pans on a wire rack 10 minutes; remove loaves from pans. Cool completely on rack, about 1 hour.
- Whisk together powdered sugar and remaining 2 tablespoons buttermilk in a small bowl; pour or drizzle over cooled loaves.
CARROT CAKE BREAD
This carrot cake bread is to die for! It's moist and soft and has the most incredible flavor that tastes like cake, but it is half the work involved! This is perfect for Easter and springtime!
Provided by Alyssa Rivers
Categories Bread
Time 1h15m
Number Of Ingredients 18
Steps:
- Preheat the oven to 350° and grease a 9x5 inch loaf pan. Line the pan with parchment paper, leaving about 2 inches of overhang on either side for easy removal of the loaf. Set Aside.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, salt, and baking powder.
- In a large bowl, mix the eggs, both sugars, vegetable oil, and vanilla extract until just barely combined.
- Add in the carrots and pecans and mix just until combined. Add the dry ingredients to the wet ingredients and mix until combined.
- Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick comes out clean from the center.
- Let the loaf cool completely before removing it from the pan and topping it with the cream cheese glaze.
Nutrition Facts : Calories 367 kcal, Carbohydrate 56 g, Protein 5 g, Fat 15 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 62 mg, Sodium 146 mg, Fiber 2 g, Sugar 39 g, UnsaturatedFat 7 g, ServingSize 1 serving
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.
Provided by Tiffany
Categories Dessert
Time 1h15m
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 388 kcal, Carbohydrate 78 g, Protein 5 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 56 mg, Sodium 537 mg, Fiber 2 g, Sugar 58 g, UnsaturatedFat 3 g, ServingSize 1 serving
CARROT CAKE QUICK BREAD
This treat boasts the flavors of carrot cake in a quick bread form. It's bursting with carrots, walnuts, cinnamon and nutmeg and is finished off with sweet cream cheese frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
- In large bowl, beat cake mix, oil, water, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots and walnuts. Divide batter evenly between pans.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edges to loosen loaf. Remove from pans to cooling rack. Cool completely, about 1 hour.
- In small bowl, beat Frosting ingredients with spoon until smooth. Frost tops of loaves. When ready to serve, cut into slices. Cover and refrigerate any remaining bread.
Nutrition Facts : Calories 260, Carbohydrate 30 g, Cholesterol 60 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 18 g, TransFat 0 g
CARROT BREAD I
This is really a cross between cake and a bread. Serving it warm with butter or a cream cheese is ideal. It's really good!
Provided by PAMSTER2
Categories Bread Quick Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Combine eggs, oil and milk; stir into flour mixture until well blended. Stir in carrots, coconut, cherries, raisins and walnuts. Pour batter into prepared pan.
- Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool on a wire rack for ten minutes before removing from the pan to cool completely. Store in plastic wrap to keep moist.
Nutrition Facts : Calories 382.7 calories, Carbohydrate 53.2 g, Cholesterol 47.3 mg, Fat 17.2 g, Fiber 3 g, Protein 6.1 g, SaturatedFat 4.9 g, Sodium 308.9 mg, Sugar 25.8 g
CARROT BREAD
A yummy, moist bread. If you substitute applesauce for oil in baking, don't do it on this one. I tried it, and it wasn't nearly as good.
Provided by Jo Ann L
Categories Quick Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Beat eggs.
- Add sugar and oil and beat thoroughly.
- Combine dry ingredients and add to egg mixture; beat well.
- Stir in carrots, nuts and raisins.
- Pour batter into a 9x5-inch loaf pan that has been sprayed with nonstick spray, or into 2 1-lb.pans.
- Bake at 350° for about 1 hour (about 40 minutes for the smaller pans).
- Cool in pan for 5-10 minutes, then remove from pan and cool completely on rack.
CARROT BREAD
This lovely, moist quick bread from is flecked with crunchy walnuts and colorful shredded carrot. For variety, I sometimes substitute a cup of shredded raw zucchini for the carrot or add a half cup of drained crushed pineapple. -Connie Simon, Reed City, Michigan
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (12 pieces).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease and flour an 8x4-in. loaf pan; set aside. In a bowl, combine sugar, flours, baking powder, baking soda, salt and cinnamon. In another bowl, combine eggs, applesauce and vanilla; stir into dry ingredients until just moistened. Fold in carrots and walnuts. Pour into prepared pan. , Bake until a toothpick comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 160 calories, Fat 3g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 361mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.
Tips:
- Use fresh carrots: Fresh carrots have a higher moisture content, which makes for a moister carrot cake bread.
- Grate the carrots finely: Finely grated carrots will distribute more evenly throughout the batter and bake more evenly.
- Don't overmix the batter: Overmixing the batter can make the carrot cake bread tough. Mix just until the ingredients are combined.
- Use a loaf pan that is the right size: A loaf pan that is too small will cause the carrot cake bread to overflow, and a loaf pan that is too large will result in a dry cake. A 9x5 inch loaf pan is a good size for most carrot cake bread recipes.
- Bake the carrot cake bread until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is cooked through.
- Let the carrot cake bread cool completely before frosting: This will help the frosting to set properly.
Conclusion:
Carrot cake bread is a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dessert. With its moist texture, sweet flavor, and crunchy walnuts, it's sure to be a hit with everyone who tries it. So next time you're looking for a tasty and easy-to-make snack or dessert, give carrot cake bread a try!
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