Carrot Cake Bread Recipes

CARROT CAKE BREAD

Steps:

• Preheat oven to 350 degrees.
• Using either your food processor (see note below) or a grater, shred about 3-4 carrots until you get about 1 and 1/2 cups of shredded carrots. If you use your food processor, cut the tops off and slice the carrot into smaller pieces. Add to the processor and pulse them until they are very small bite size pieces (see photo above for reference)
• In a large bowl, using a hand mixer, beat the softened butter and the 1/4 cup brown sugar and 1/4 cup white granulated sugar until combined.
• To this, add in an egg one at a time, beating them in until combined. Add in the whole milk and vanilla extract and beat until combined. Lastly, gently stir in the shredded carrots with a wooden spoon.
• Using a sifter, add in the all purpose flour, cinnamon, ginger, nutmeg, all spice, baking powder, baking soda and a pinch of salt. Mix gently to combine with the wooden spoon, making sure you don't overmix!
• Lastly, gently fold in the shredded coconut and pecans with the wooden spoon until combined.
• Mix 2 tbsp of white granulated sugar with 1 tsp of cinnamon.
• Grease a 9x5 loaf tin or use parchment paper. Add about 1/2 of the carrot cake bread batter to the loaf tin. Generously sprinkle the cinnamon sugar mixture on top of the batter and then gently top with the other half of the batter.
• Bake at 350 for 55-60 minutes or until a toothpick comes clean. Let it cool in the pan for 3-5 minutes. Remove and place on a wire cooling rack.
• Once the bread has fully cooled down, mix 1/4 cup of powdered sugar and a tsp of milk (or more if needed) to make your powdered sugar glaze. If it's too thick, add more milk. Too thin? Add more powdered sugar! If desired, add a sprinkle of cinnamon to the glaze for extra coziness.
• Generously drizzle the glaze on top of the bread and serve! Enjoy!

CARROT BREAD (CARROT CAKE LOAF)

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.

CARROT CAKE QUICK BREAD

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.

CARROT BREAD I

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.

CARROT CAKE QUICK BREAD

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 RECIPE

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.