Description
Delicious carrot bread recipe with cream cheese icing (for a 10 inch/ 25 cm loaf pan - 10 - 12 slices)
Ingredients
Carrot bread :
- 210 g ( 1 1/2 cups) Flour - all-purpose
- 1 tsp Baking powder
- 1/2 tsp. Baking soda
- 1 pinch of salt
- 1 1/2 tsp Ground cinnamon
- 1 pinch Ginger
- 1 pinch Nutmeg
- 1 pinch Cloves
- 100 g (1/2 cup) Sugar - granulated
- 100 g (1/3 cup) Brown sugar
- 120 ml (1/2 cup) Vegetable oil
- 3 Eggs - Room temperature
- 2 tsp Vanilla
- 100 ml (1/2 cup) Buttermilk - or plain yogurt
- 4 Carrots - Shredded - about 230 g
- 100 g (1 cup) Chopped pecans
Cream cheese icing
- 110 g (4 oz) Cream cheese - Philadelphia
- 55 g (1/2 stick) Butter - softened
- 2-3 tbsp. Powdered sugar
- 1 tsp. Vanilla extract
Instructions
Carrot bread
- Preheat the oven to 350°F/180°C and line a 10inch/25 cm loaf pan with parchment paper.
- In a bowl mix together all the dry ingredients, flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
- In another large container, put the white and brown sugar with the vegetable oil and mix with a hand whisk until you get a homogeneous mixture.
- Add the eggs and vanilla extract and mix again to incorporate.
- Add grated carrots and buttermilk and whisk again.
- Finish with the dry ingredients and chopped pecans and gently whisk or use a spatula to incorporate them.
- Pour the carrot cake batter into the prepared pan and bake for 50-55 minutes until golden brown on top. (Check baking by inserting a knife blade or toothpick into the center of the cake, it should come out clean)
- Let the carrot bread cool completely in the pan before removing it from the pan and setting it on a large plate.
Cream cheese frosting
- In a medium bowl place cream cheese, softened butter, powdered sugar and vanilla.
- Using an electric mixer, mix on medium speed for 2-3 minutes until smooth.
- Apply the frosting with a spoon or spatula to the top of the completely cooled cake.
- Add a few crushed nuts and serve.
Notes
Storage: Up to 1 week in the fridge wrapped in plastic wrap, 3-4 days at room temperature (without the icing) and up to 3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: bread, cake,
- Cuisine: American