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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!
Course Dessert
Cuisine American
Prep Time 10 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 10 minutes minutes
Servings 10 People
Calories 389kcal
Author FoodFaithFitness
- 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
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!
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