I’ve been doing a lot of baking lately and trying different recipes on my family. I love any kind of sweet bread from lemon loaf to banana walnut bread and everything in between. I’m also a lover of any kind cake, especially Carrot Cake. I make a 4-layer Carrot Cake with white chocolate buttercream icing that is AMAZING. So when I came across this recipe for Carrot Cake Bread I had to try it. It was so easy to make and because I love baking, all of the ingredients are things we have on hand in our home daily.
This was my first time making this and it came out AMAZING. I modified the original recipe a bit to our likening.
For The Bread
- Cooking spray
- 1 1/4 c. gluten-free all-purpose baking flour
- 1 tsp. baking powder
- 2 tsp. Allspice
- 1/2 tsp. salt
- 3 large eggs
- 1/2 c. granulated sugar
- 1/2 c. brown sugar
- 1 c. canola oil
- 2 tsp. pure vanilla extract
- 2 c. grated carrots
- 1/2 c. raisins
- 1 c. toasted chopped pecans
For The Frosting
- 4 oz. cream cheese softened
- 2 tbsp. butter softened
- 1 c. powdered sugar
- 1 tsp. pure vanilla extract
- 1/4 tsp. salt
- 1/2 c. toasted chopped pecans
How To Make It
- Preheat oven to 350°. Grease a 9″-x-5″ loaf pan with cooking spray and line with parchment paper. In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt.
- In a large bowl whisk eggs and sugar until light and fluffy. While whisking, slowly pour in oil until well combined, then add vanilla. Stir dry ingredients into wet until just combined. Fold in carrots, raisins, and 1 cup of the pecans.
- Pour batter into prepared pan and bake until a toothpick inserted into center comes out clean, about 1 hour 10 minutes. Let cool slightly in pan, then turn out onto a wire rack to cool completely.
- Meanwhile, make frosting: In a large bowl using a hand mixer, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and ¼ teaspoon salt and beat until smooth.
- Spread frosting over loaf and sprinkle with chopped pecans.
This bread is so delicious, moist & comes out light and fluffy and making it is less time consuming than an actual carrot cake. It’s perfect for an after dinner dessert and also gifting. You can even eat it as a breakfast bread by just omitting the frosting.