Carrot Cake Bread
This Carrot Cake Bread has all the flavors of your favorite spiced cake, but in loaf form! A carrot-y, nutty, and cinnamon-y sweet snack!
Servings 10 People
Calories 389kcal
Ingredients
- 1 1/2 Cups All purpose or white whole wheat flour (190g)
- 1 tsp Baking powder
- 1 tsp Cinnamon
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/4 tsp Nutmeg
- 2 Large eggs, at room temperature
- 1 Cup Coconut or brown sugar
- 1/2 Cup Coconut oil, melted
- 1 1/2 tsp Vanilla
- 1/2 Cup Crushed pineapple
- 2 Cups Grated carrot, lightly packed
- 1/3 Cup Pecans, diced
For the frosting:
- 4 Oz Cream cheese, softened to room temperature
- 2 Tbsp Butter, softened to room temperature
- 1 Cup Powdered sugar
- 1/2 tsp Vanilla
- Pinch of salt
Instructions
- Heat your oven to 350 degrees F and spray and line the bottom of a loaf pan with parchment paper.
- In a medium bowl, whisk together all the ingredients up to the eggs.
- In a separate large bowl, whisk the eggs, sugar, oil and vanilla.
- Lightly squeeze out the pineapple and stir into the wet ingredients.
- Whisk in the dry ingredients. Then, fold in the carrots and pecans.
- Spread into the loaf pan and bake 55-60 minutes, until a toothpick inserted in the center comes out clean. Let cool COMPLETELY.
- Beat the cream cheese and butter with an electric hand mixer until fluffy. Add in the vanilla and salt and beat again
- Add in the powdered sugar a little at a time and beat
- Spread on the loaf and DEVOUR!
Video
Notes
Frosting from Sally's Baking Addiction
Nutrition
Calories: 389kcal | Carbohydrates: 49.5g | Protein: 4.6g | Fat: 21g | Saturated Fat: 13.6g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 4.2g | Cholesterol: 55mg | Sodium: 291mg | Potassium: 156mg | Fiber: 1.7g | Sugar: 34.2g | Vitamin A: 59IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 6mg