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Carrot Cake Bread

(2 Votes)
Carrot Cake Bread
MAKES
12 slices
SERVING SIZE
1 slice
COOK TIME
55 Min

We love carrot cake so much we wanted to find a great way to eat it anytime, which is why we came up with a recipe for Carrot Cake Bread. This easy bread recipe tastes like a lighter and less sweet version of your favorite carrot cake, which makes it great for breakfast or as a side item!

What You'll Need:
  • 1 1/4 cup whole wheat flour
  • 2 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup light brown sugar
  • 3/4 cup raisins
  • 4 medium carrots, peeled and finely grated
  • 2 eggs
  • 1 tablespoon canola oil
  • 1/2 cup confectioners' sugar
  • 3 teaspoons fat-free milk
What To Do:
  1. Preheat oven to 325 degrees F. Lightly coat an 8- x 4-inch loaf pan with cooking spray, and line it with parchment paper.
  2. In a large bowl, combine flour, baking powder, salt, and cinnamon; mix well. Stir in brown sugar, raisins, carrots, eggs, and oil; mix well. Pour mixture into prepared pan.
  3. Bake 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then turn out onto wire rack and peel off parchment paper. Let cool completely.
  4. In a small bowl, whisk confectioners' sugar and milk until smooth. Pour over cake and slice when ready to serve.

Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 150
  • Calories from Fat 20
  • Total Fat 2.3g 3 %
  • Saturated Fat 0.4g 2 %
  • Trans Fat 0.0g 0 %
  • Protein 3.1g 6 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 27mg 9 %
  • Sodium 152mg 6 %
  • Total Carbohydrates 32g 11 %
  • Dietary Fiber 2.4g 9 %
  • Sugars 19g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I love carrot cake, and I've never seen carrot cake bread before. Gonna try this ASAP!

Humidity also affects the texture of baked goods. Experienced cooks know to follow their instincts when the moisture content doesn't seem right. And yes, I, too would prefer to see the carrots measured by the cup as opposed to "4 medium carrots, peeled and finely grated." My estimation of a medium carrot is probably someone else's small carrot, or might be another person's large.

This is the first Mr Food recipe I have tried. Was very disappointed. It had a good flavor, but it was so-o-o-o dry and dense. I thought about adding a little milk when I mixed it; it was quite thick, but spooned it into the pan, it would not pour! I try to always follow the directions the first time and experiment later if need be. Maybe his carrots were juicier than mine; I have no idea. I would have preferred to see an actual cup measurement for them. I'll probably just adapt my hummingbird recipe to be a little more low cal. Even a little applesauce or pineapple added would have been good.

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