Carrot cake is in my opinion the perfect cake. It’s moist and dense and not so sweet when done right. It’s kind of like perfect zucchini bread but with all the sweet flavor of carrots and little pops of pineapple.
So I got to thinking why do we have zucchini bread and not carrot bread? If we put it in a cupcake and put cream cheese frosting on it I’m pretty sure my grandmother’s zucchini bread would make a rocking cupcake. So last week I set out to test my theory on this carrot bread.
But even simple things these days can escape me. I tried in vain to make this recipe 4 days in a row this past week. 4 DAYS! To the point of having ingredients set out on the counter, carrots grated in a baggie (which ultimately were tossed), and bowls brought in and out of the cupboard more than once.
There is so much going on right now that I am itching to tell you but just can’t…..what I can say is I have never been more excited and more nervous about everything in our life. It’s funny but it seems that any big thing in your life brings these kinds of emotions, good or bad. I want all these good things to happen, but the older I get the more I realize that they too come with added loads of nerves and stresses all their own.
So when I finally realized I was stressing and really needed to be in the kitchen for my own sanity, this lovely bread was finally made. It’s really just slightly less sweet carrot cake in a bread pan…but putting it in a loaf pan and taking it down a notch in sugar totally makes it an acceptable breakfast food.
Is life a bit big right now for you too? I can guarantee that a few minutes shredding, mixing and the smell of this in your house will help. Have it with your morning coffee….or share some laughs and slices with a friend over tea…life’s not so hard when we just remember to embrace the simple things.
Carrot Bread
Ingredients
- 3/4 cup sugar
- 1 1/2 cups spelt flour if using whole wheat instead of spelt do 3/4 cup white 3/4 cup whole wheat
- 1/2 cup old fashioned oatmeal
- 3/4 teaspoon baking powder
- 2 1/4 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 2 teaspoon allspice
- 1/2 teaspoon salt
- 3/4 cup Vegetable Oil
- 1 cup crushed pineapple with juice
- 4 eggs lightly beaten
- 3 cups grated carrots
- 1/2 banana mashed
- Optional: 1 cup chopped walnuts coconut, currents, and/or raisins)
- Cream Cheese Frosting:
- 1 8 ounce package cream cheese softened
- 1/4 cup butter 1/2 stick softened
- 1 cup powdered sugar
Instructions
- 1. Oil and lightly flour 4 mini loaf pans. Heat oven to 325 degrees.
2. In a large bowl combine all dry ingredients, including options, mix really well and set aside. Combine all the rest of the ingredients and mix well.
3. Fold moist ingredients into the dry ones gently and only until everything is damp. Over mixing causes the cake to not raise. Pour into the cake pan, avoid smoothing the top around as much as possible to keep air in the batter.
4. Bake at 325 degrees until a toothpick in center comes out clean and bread is still very moist. About 25 minutes.
5. Cream Cheese Frosting:
6. Mix cream cheese and butter well. Add powdered sugar and mix until smooth.
Would this work out with a gluten-free flour? It sounds so good, but I’m gluten intolerant.
I can’t wait to try this recipe. I was wondering if I could use coconut oil instead of the vegetable oil?
Hi Dani,
I also love to bake but would not call myself so professional to test out new recipes.
For years i have been searching for something similar and could never find a recipe. When i was young, some 30 years ago, close to my place of work ( Church Square, Pretoria, South Africa) we were two ladies who loved to eat at a French restaurant sometimes. They served such a Carrot Bread with Liver Spread. It was totally do tie for. Then later years, they closed down and moved back to France. So sad and after that i have always been craving for that Carrot Bread with the Liver Spread/
Well, i almost jumped through the ceiling from joy this morning when i just stumbled upon your recipe on Pinterest.
I am overjoyed and as it is Friday and i am only working halfday on Fridays, i can’t wait to get home to go and bake my CARROT BREAD!
Thank you so much!
Warm regards from South Africa,,,,,,,, we are in mid-winter now and wishes you much more great baking hours to the delight of your loved ones and people like myself.
Anneke Barnard
This carrot bread looks wonderful . Please explain what is Spelt flour? Could I just use 2 cups of plain white flour?
Hi Carolyn,
Spelt is an ancient grain similar to wheat. It is considered better for you health wise much like whole wheat flour but has a more delicate taste then whole wheat and a bit higher sugar content than regular whole wheat. 2 cups of all purpose flour will work just fine as a substitute but will have a lighter (but still delicious) mouth feel. I frequently substitute half whole wheat with half all purpose in place of spelt 🙂
Happy baking!
Dani
Just printed out your healthier Carrot Bread Rx and will try it and then let you know what Gpa says. Was very happy with the way this one printed out. Is this something new? Also, Congrats. on all the great things happening in your world!!
Can’t wait to hear what he thinks 🙂
This looks so good and with oatmeal and spelt flour and pineapples, carrots and nuts – these are the perfect breakfast 😉
Thanks so much for sharing
Thanks Shashi! It’s pretty much a guilt free breakfast except when I cover it with an equal amount of cream cheese frosting haha.
I like the addition of pineapple, and I’m glad to know I’m not the only one who occasionally cooks for therapy!
Best therapy ever! Thanks for coming by connie!
This sounds really good cannot wait to try it.
Let me know how it comes out for you Laura! It’s always a winner around here 🙂
This looks so delicious! I pinned it and am hoping to make it this weekend 🙂
I hope you do Caitlin! Let me know how it comes out 🙂