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.
It’s Saturday! That means breakfast doesn’t have to be portable today. It can actually be served on a plate with a fork.
Although I do absolutely confess to eating pancakes with my hands. I do it all the time in fact. Now that I think about it, I eat them without a plate either…oh well, I never claimed to be normal.
It seems like spring has finally taken hold for realz this time in New England. Showers and thunderstorms descend randomly, and it’s warm enough that we’ve shut off our furnace. Which makes us very happy considering how old and inefficient that darn thing is.
So carrot cake pancakes. They’re like cake for breakfast, but healthier. Carrot cake seems springy to me, though I’m not entirely sure why. It’s not like you can’t buy carrots during the winter.
That little dollop on top is not butter, but creamed honey from Trader Joe’s.
Anyway, if you love carrot cake, you’ll love these pancakes. They are wonderfully moist and fluffy, and obviously, taste just like carrot cake. So much win I can’t even stand it.
Carrot Cake Pancakes
Adapted from The Joy the Baker Cookbook
Makes about 15 pancakes
1 cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
½ tsp nutmeg
generous pinch of ground ginger
1 large egg
2 Tbsp packed brown sugar
1 cup buttermilk
1 tsp vanilla extract
2 cups finely grated carrots
In a large bowl, whisk together flour, baking powder, baking soda, salt and spices. In a small bowl, whisk together egg, brown sugar, buttermilk, and vanilla. Stir in the carrots. Pour the buttermilk mixture, all at once, into the flour mixture and stir until just incorporated. Let rest for 5 minutes.
Grease a large skillet or griddle and set over medium heat. Spoon about ¼ cup of batter onto the hot pan and cook, flipping once, until the pancakes are golden on both sides, about 2 mins per side. Transfer to a large plate and serve immediately with your favorite toppings.
Today I’m posting about something that both parties of Bashful Bao can get behind. While I do enjoy making scrumptious dishes involving ingredients Luke doesn’t eat, and savor them immensely, I mainly try to accommodate both our palates.
I’m thinking this one’s right up that alley. We both love carrot cake (including Izzy…if she was allowed to eat cake), so when I had extra cream cheese filling from my stuffed red velvet cookies, I knew this recipe had to happen ASAP.
Oh man…these muffins are goood. Like finding the prefect bridesmaid dress at the first store, and it’s on sale good (fingers crossed).
I wish I had had some of these to bring down to CT. I was so busy preparing my dad’s birthday treats, I completely forgot to make something to bring for my mom and stepdad, since we stay with them while in CT. After dinner last night, my stepdad asked, “So Anna, what did you bring us for dessert?” I shamefully hung my head and admitted that I had no goodies stashed away for his sweet tooth. Some food blogger I am.
Hey, I figure he has my mom to bake for him, right? Oh well.
I would totally eat these muffins for breakfast, lunch and dessert. That’s probably why they disappeared so fast. I will definitely be making them again in the near future, they’re practically an excuse to eat carrot cake all day long. Best excuse ever.
Cream Cheese Stuffed Carrot Cake Muffins
Adapted from Scientifically Sweet
Makes 12-15 muffins, depending on size
1 ½ cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 ½ tsp ground cinnamon
½ tsp each ground allspice and ground coriander
¼ tsp each ground nutmeg and ground ginger
¼ tsp salt
8 oz finely grated carrots (about 2 cups or 2 large carrots)
2/3 cup granulated sugar
1/3 cup packed brown sugar
2 large eggs
¼ cup sour cream
1/3 cup canola oil
For the filling:
4 oz cream cheese, at room temperature
2 tbsp sugar
Preheat oven to 350°F and line a standard 12-cup muffin tin with paper liners or grease the cavities with cooking spray and set aside.
In a medium bowl, sift together flour, baking powder, baking soda, spices and salt. Whisk ingredients together to blend evenly and set aside.
Make the filling now so that it is ready once your batter is done. In a small bowl, beat cream cheese until smooth. Add sugar and beat until very smooth and creamy, about 30 seconds; set aside.
In a large bowl, stir together grated carrots and both sugars. Let stand no more than 3 minutes to allow the sugar to break down the carrots and release some liquid. This helps to soften the carrots slightly so that you don’t end up chewing on stringy, cuticle-like bits in your cupcakes. Beat eggs into carrot mixture, one at a time, until well blended. Beat in sour cream and oil until well incorporated. Add flour mixture to carrot mixture all at once and fold gently using a wide spatula with few strokes until mostly incorporated, but do not over mix.
Scoop of spoon batter into prepared muffin cups, filling them half-way. Using the back of a small spoon, create an indent in the center of each portion of batter and place one teaspoon of filling into the indent. Divide remaining batter among muffin cups, being sure to spread it out and cover the top and all sides of the filling to prevent it from leaking out during baking. If you don’t need use all of the filling, that’s ok. I’d rather you not overfill them. Maybe you can make these cookies with the extra?
Bake until a toothpick inserted into the edges (someplace where there is no filling) comes out clean, about 20 minutes. Transfer muffins to a wire rack to cool completely.