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Carrot Bread Recipe


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  • Author: Fadela
  • Total Time: 1 hour 10 minutes
  • Yield: 12 slices

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

  1. Preheat the oven to 350°F/180°C and line a 10inch/25 cm loaf pan with parchment paper.
  2. In a bowl mix together all the dry ingredients, flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
  3. 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.
  4. Add the eggs and vanilla extract and mix again to incorporate.
  5. Add grated carrots and buttermilk and whisk again.
  6. Finish with the dry ingredients and chopped pecans and gently whisk or use a spatula to incorporate them.
  7. 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)
  8. 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

  1. In a medium bowl place cream cheese, softened butter, powdered sugar and vanilla.
  2. Using an electric mixer, mix on medium speed for 2-3 minutes until smooth.
  3. Apply the frosting with a spoon or spatula to the top of the completely cooled cake.
  4. 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