Best 5 Best Carrot Cake Bread Recipes

CARROT BREAD (CARROT CAKE LOAF)

Steps:

• Preheat oven to 350 degrees. Grease 1 lb loaf pan and set aside.
• Combine sugar, flour, baking powder, salt and cinnamon. Set aside.
• In a mixing bowl/mixer, beat egg, milk and oil.
• Gradually add dry mixture to wet until just moist. Add grated carrots.
• Pour into loaf pan and bake 50 minutes or until golden brown and set.
• Combine topping ingredients and warm 15 seconds in a microwave until smooth and pourable, if needed. Pour over bread and serve.

CARROT BREAD

Steps:

• Beat eggs.
• Add sugar and oil and beat thoroughly.
• Combine dry ingredients and add to egg mixture; beat well.
• Stir in carrots, nuts and raisins.
• Pour batter into a 9x5-inch loaf pan that has been sprayed with nonstick spray, or into 2 1-lb.pans.
• Bake at 350° for about 1 hour (about 40 minutes for the smaller pans).
• Cool in pan for 5-10 minutes, then remove from pan and cool completely on rack.

CARROT BREAD

Steps:

• Preheat oven to 350°. Grease and flour an 8x4-in. loaf pan; set aside. In a bowl, combine sugar, flours, baking powder, baking soda, salt and cinnamon. In another bowl, combine eggs, applesauce and vanilla; stir into dry ingredients until just moistened. Fold in carrots and walnuts. Pour into prepared pan. , Bake until a toothpick comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan to a wire rack.

CARROT CAKE QUICK BREAD

Steps:

• Preheat oven to 350°F. Whisk together flour, brown sugar, baking soda, cinnamon, and salt in a medium bowl.
• Whisk eggs in a large bowl. Add melted butter, grated carrots, pineapple, coconut, vanilla, and ½ cup of the buttermilk; continue whisking until combined. Gently stir flour mixture into egg mixture just until incorporated. Gently fold in toasted pecans. Spoon mixture evenly into 2 greased (with softened butter) and floured 8- x 4-inch loaf pans. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour. Tent with aluminum foil, if needed, after 50 minutes to prevent overbrowning.
• Cool loaves in pans on a wire rack 10 minutes; remove loaves from pans. Cool completely on rack, about 1 hour.
• Whisk together powdered sugar and remaining 2 tablespoons buttermilk in a small bowl; pour or drizzle over cooled loaves.

CARROT CAKE BREAD

Steps:

• Preheat the oven to 350° and grease a 9x5 inch loaf pan. Line the pan with parchment paper, leaving about 2 inches of overhang on either side for easy removal of the loaf. Set Aside.
• In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, salt, and baking powder.
• In a large bowl, mix the eggs, both sugars, vegetable oil, and vanilla extract until just barely combined.
• Add in the carrots and pecans and mix just until combined. Add the dry ingredients to the wet ingredients and mix until combined.
• Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick comes out clean from the center.
• Let the loaf cool completely before removing it from the pan and topping it with the cream cheese glaze.