Carrot Cake Bread

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Carrot Cake bread is an easier version of the beloved cake. It only takes a few minutes to put together and tastes just as delicious without the work.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 227kcal

Author Beth Neels

Cost $6

Equipment

Bread Pan

Ingredients

1 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon Salt
2 eggs
¾ cup vegetable oil
2 teaspoons vanilla
1 cup granulated sugar
1½ cups carrot
¾ cup sweetened flaked coconut
¾ cup chopped pecans or walnuts

Instructions

Preheat the oven to 350°F. Fit a 9x5-inch bread pan with a piece of parchment paper. Form it into the pan so it covers the long sides and bottom of the pan. Pour the batter into the bread pan 2/3 of the way up the side.
Measure all of the dry ingredients and add them to a bowl. Whisk them together. Set aside.
1 cup all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ½ teaspoon Salt
Whisk eggs in a mixing bowl.
2 eggs
Add the vegetable oil and vanilla and whisk them together.
¾ cup vegetable oil, 2 teaspoons vanilla
Add the sugar and mix it well.
1 cup granulated sugar
Pour the dry ingredients into the bowl with the wet ingredients. Stir to combine until there are no dry spots of flour left.
Add the remaining ingredients. Combine.
1½ cups carrot, ¾ cup sweetened flaked coconut, ¾ cup chopped pecans or walnuts
Pour the batter into the bread pan.
Bake for about 45 minutes until a toothpick comes out clean in the center.
Cool for about 10 minutes in the pan. Then, loosen the two short sides of the pan with a knife. Pull out the parchment paper and remove it from the bread. Cool it to room temperature on a wire rack.

Notes

Wrap the bread with plastic wrap or aluminum foil.

The bread also freezes well before frosting. Make a double batch and tightly wrap it with plastic wrap and then a second layer of aluminum foil or freezer paper. Freeze for up to 3 months. Thaw a loaf in the refrigerator overnight. Then frost as desired.

Once you frost the bread, it’s best to store it in the refrigerator due to the cream cheese frosting.

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