CARROT CAKE LOAF RECIPE
This carrot cake loaf is so easy to make with few ingredients. You'll love this carrot cake that is soft and moist!
Provided by Meymi
Categories Dessert
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F(177°C). Grease 8 1/2 * 4 1/2 inch (21,5*10,5cm) loaf pan and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side. If you like, you can grease and flour the dish instead of parchment paper.
- Place the flour, cinnamon, nutmeg, baking powder (and salt if using) into a medium bowl and mix. Set aside.
- Roughly chop the walnuts into small pieces with a sharp knife, set aside.
- Peel and grate the carrots, set aside.
- Put the sugar and eggs in a large bowl and mix with a whisk until just combined for almost 45 seconds.
- Mix in the olive oil and vanilla extract, stir with a whisk until just combined.
- Add the flour mixture in 2 batches and stir until just combined. You can use a whisk in the first batch but it will be easier to use a spoon/spatula in the end to mix easily.
- Add the carrots and stir with a spoon/spatula. Mix in the walnuts.
- Pour the batter into the loaf pan with the help of a spoon.
- Bake for 50-55 minutes or until a toothpick comes out clean that is inserted in the center and the top is golden brown. After you remove the pan from the oven, leave in the pan until it cools completely, at least for 1 hour.
Nutrition Facts : ServingSize 10 g, Calories 292 kcal, Carbohydrate 34 g, Protein 4 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 37 mg, Sodium 166 mg, Fiber 2 g, Sugar 17 g
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 LOAF (QUICK BREAD)
This carrot cake loaf is dense, yet ultra soft and flavored with brown sugar, cinnamon, ginger, and nutmeg. Serve plain or spruce it up with walnuts, raisins, pecans, and/or top with cinnamon cream cheese frosting.
Provided by Sally
Categories Bread
Time 4h
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan. See notes for muffins or mini loaves.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and carrots together until combined. Pour the wet ingredients into the dry ingredients and gently whisk until *just* combined. Fold in the nuts/add-in. Batter will be semi-thick.
- Spread the batter into prepared loaf pan. Bake for 55 - 65 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven.
- Cool completely in the pan set on a wire rack before removing and frosting.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, vanilla, cinnamon, and a pinch of salt (I usually add a little less than 1/8 teaspoon), then beat on low speed until smooth and creamy. Taste. Add more cinnamon and/or salt if desired. Frost cooled bread, slice, and serve.
- Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days. Storing with frosting: Cover and store leftover bread in the refrigerator for up to about 1 week.
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
PINEAPPLE CARROT BREAD
My home is located in the Delaware Valley of Pennsylvania. This bread has the wonderful flavor of carrot cake, which is dearly loved in this part of the country. Because it's made with carrots, this bread is nutritious as well as economical-two important qualities in my home.
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, oil, pineapple and vanilla. Stir into the dry ingredients just until moistened. Fold in nuts. , Spoon into two greased and floured 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , If glaze is desired, combine confectioners' sugar and milk; drizzle over loaves.
Nutrition Facts : Calories 192 calories, Fat 10g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 103mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
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