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carrot cake

Carrot Cake Quick Bread

  • Author: Alora chef
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (about 10-12 slices) 1x
  • Category: Quick Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Carrot Cake Quick Bread is a moist, flavorful treat that combines sweet carrots with warm spices. This easy-to-make recipe is perfect for breakfast, snacks, or dessert and is a great way to use extra carrots.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped nuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
  2. In a bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  5. Fold in grated carrots, pineapple, and nuts if using.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  8. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Make sure to grate the carrots finely for a smoother texture.
  • You can toast the nuts beforehand for added flavor.
  • If you want a sweeter bread, add an extra tablespoon of sugar.
  • You can add raisins or coconut flakes to the batter for a fun twist.
  • Experiment with different spices like allspice for extra warmth.
  • Whole wheat flour can be substituted for all-purpose flour for a healthier option.
  • Store in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 3 months.

Nutrition

  • Serving Size: 1 slice
  • Calories: 245
  • Sugar: 18g
  • Sodium: 210mg
  • Fat: 12g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1.5g
  • Protein: 3g
  • Cholesterol: 31mg

Find it online: https://www.quickiesrecipes.com/carrot-cake-quick-bread/