CARROT BREAD

November 6, 2014

Whenever I make a loaf or two of quick bread, I am surprised by the massive portion I am capable of consuming. Yes, I am a lover of snack breads – zucchini, sweet potato, and of course classic banana. For that reason, I like to try to keep them a bit healthier since I will be shoving it in by the boat load. This carrot bread is insanely soft with a natural hint of sweetness, while still packed with hidden veggies. And if you want to disregard everything of the last sentence, slather on some cream cheese frosting and it is next level amazing.

CARROT BREAD from Rachel Schultz-2CARROT BREAD
Serves 2 loaves

5 carrots, peeled, steamed and pureed
2 eggs
1/2 cup oil
1/4 cup milk
1 teaspoon vanilla
1 and 3/4 cup flour
1 cup sugar
1/2 cup brown sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 batch cream cheese frosting (optional)

Preheat oven to 350 degrees. Combine mashed carrots with eggs, oil, milk, and vanilla in a stand mixer. Take caution that carrot is not too warm that it cooks the egg.

CARROT BREAD from Rachel Schultz

In a separate bowl, stir together flour, sugar, brown sugar, baking soda, cinnamon, nutmeg, and salt. Slowly incorporate dry ingredients into wet, continuing to mix. Transfer batter to two greased 9×5 loaf pans. Bake for 45 minutes. Cover with foil and baking for a final 15 minutes.

CARROT BREAD from Rachel SchultzCARROT BREAD from Rachel Schultz

CARROT BREAD
 
Author:
Serves: 2 loaves
Ingredients
  • 5 carrots, peeled, steamed and pureed
  • 2 eggs
  • ½ cup oil
  • ¼ cup milk
  • 1 teaspoon vanilla
  • 1 and ¾ cup flour
  • 1 cup sugar
  • ½ cup brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 batch cream cheese frosting (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine mashed carrots with eggs, oil, milk, and vanilla in a stand mixer. Take caution that carrot is not too warm that it cooks the egg.
  3. In a separate bowl, stir together flour, sugar, brown sugar, baking soda, cinnamon, nutmeg, and salt.
  4. Slowly incorporate dry ingredients into wet, continuing to mix. Transfer batter to two greased 9x5 loaf pans.
  5. Bake for 45 minutes. Cover with foil and baking for a final 15 minutes.

 

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Comments

  • Patricia

    Should this have baking powder instead of baking Soda? I used the Soda as written but it didn’t turn out well.

  • Emily J

    I made this yesterday and (I know I know, nasty) used 2 cups carrot baby food!! You’re a genius!

  • Abby

    This looks really lovely. I do have a question. As carrots vary in size, I was wondering if you noticed the approximate measurement in cups to which the 5 carrots you used were equal? Thanks!

    • Rachel Schultz

      Probably about 2-3 cups

  • just discovered your blog. your site is beautiful! great content! xo julia

    • Rachel Schultz

      Thanks Julia!

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