Carrot Cake Bread Recipe
This carrot cake bread is incredibly moist, perfectly spiced, and packed with fresh flavor! And if you add a little lemon cream cheese frosting on top...it takes it from snack-worthy to a yummy dessert!
Servings: 8 people
Calories: 328kcal
Equipment
- "1-pound loaf pan (8½ x 4½ x 2¾ inches)
- Standing Mixer
- Mixing Bowl
- Spatula
Ingredients
- 1½ cups all purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 3 eggs, beaten
- 1½ cups shredded carrots
- ½ cup unsalted butter, melted
- ½ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- ¼ cup pecans, walnuts, or raisins (optional)
Lemon Cream Cheese Frosting Recipe
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, add 1½ cup of all purpose flour, 1 cup of sugar, 1 teaspoon baking soda, 1½ teaspoons baking powder, 2 teaspoons ground cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon salt and mix in the mixer until well combined. Set aside.
- In a separate large mixing bowl bowl, add in 3 beaten eggs, ½ cup melted unsalted butter, and ½ cup of the plain Greek yogurt.
- Using the paddle attachment on a standing mixer, mix on low to medium speed for 1 minutes until the dry and wet ingredients are combined.
- While the mixer is still going, add in 1 teaspoon of vanilla extract, 1½ cups of the shredded carrots. NOTE: if you plan to add in the nuts and raisins, do it here in this step.
- While the mixer is still going, in batches, add in the mixed dry ingredients. Mix for 2 minutes until well combined, using a spatula to push the batter on the sides of the bowl down.
- Pour the carrot bread batter into the loaf pan and bake for 50-55 minutes. NOTE: Starting at 45 minutes, use the toothpick method to start checking for the doneness of the bread.
- When done, remove the loaf of bread from the oven and set aside to cool. If you are planning to cover the carrot bread with the Lemon Cream Cheese Frosting recipe, make sure the bread cools for at least 30-45 minutes to ensure the frosting doesn't melt.
Notes
- Don't over mix the batter. Mix it just enough until everything is combined. Over mixing = dense, tough bread.
- Let the bread cool completely. Cutting the loaf too soon can make it kinda gummy. Give it time to completely set.
- Use room temperature eggs. This helps them incorporate more smoothly into the batter and gives the bread a better rise.
- If you're adding nuts, toast them first. Toasted walnuts or pecans bring out deeper flavor and a satisfying crunch.
Nutrition
Calories: 328kcal | Carbohydrates: 46g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 93mg | Sodium: 426mg | Potassium: 149mg | Fiber: 2g | Sugar: 27g | Vitamin A: 4455IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg