Carrot Cake Quick Bread

I’m pretty sure that with this post, I’ll have made carrot cake into almost every breakfast item imaginable.

Let’s see…I’ve made carrot cake muffins, carrot cake waffles, carrot cake pancakes, and I’ve made actual carrot cake and carrot cake cupcakes.  (Check out the recipe index!)  The only thing I’m missing are carrot cake donuts.  With a cream cheese glaze, mmmmm.  Well, you know that’s going to happen.

Obviously, this household really likes carrot cake.  Luke has already openly professed his love for carrot cake, but I’m not ready to commit to just one type of cake as my favorite.

But back to cake for breakfast.  This bread is soft and tender, and while it’s not as dense or moist as actual cake, it certainly is still quite tasty.

You can also make a cream cheese spread to accompany, if you want to kick it up a notch.

Carrot Cake Quick Bread

 Adapted from Better Homes & Gardens, April 2011

 Makes one 9X5” loaf

 For the bread:

2 cups all-purpose flour

2/3 cup packed brown sugar

2 tsp baking powder

1 tsp cinnamon

½ tsp nutmeg (or cardamom)

¼ tsp baking soda

¼ tsp salt

2 cups shredded carrots

2 eggs, beaten

2/3 cup milk

1/3 cup vegetable oil

For the cream cheese icing:

1 oz cream cheese, softened

¾ cup powdered sugar

3-4 tsp milk

Preheat oven to 350 degrees F.  Grease a 9X5” loaf pan and set aside.  In a large bowl, stir together flour, brown sugar, baking powder, cinnamon, nutmeg, soda and salt.

In a medium bowl, combine carrots, eggs, milk, and oil and stir until blended.  Add to the dry ingredients, stirring until moistened.

Pour batter into prepared pan and bake for 55-60 mins, or until a toothpick inserted into the center comes out clean.  If it is browning too quickly, cover with foil.  Cool in pan at least 10 mins, then invert onto rack to cool completely.  While the load cools, make the icing.

Stir together all icing ingredients in a small bowl until smooth.  Top bread with icing before serving.

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