I used to make banana bread to have with afternoon tea every week for a long time until both, me and my partner, got a bit tired of it. I have even converted this recipe to gluten free version ever since we started taking the GF diet more seriously.
A few weeks ago, with the Easter on the way, I thought I’ll go further and try to see whether I could tweak the old, reliable recipe even further and instead of Banana make it to a Carrot Cake Bread!
Well, it worked pretty well!
Carrot Cake Bread might seem a bit odd at first, but these days you see all sorts of unusual bread recipes like Pumpkin or Zucchini, or Honey and Beer one I stumbled upon the other day. The Steakhouse Bread (with coffee and cocoa powder) really made me stop and think a moment longer… No, no steak in it – coffee and cocoa powder instead though!
Easy Carrot Cake Bread – half cake half bread – either way perfect with the morning cuppa!
The Carrot Cake Bread is somewhere halfway between a cake and bread – less sugar, no frosting and you can drop the nuts all together. A bit of a lazy take on the cake I guess, but then it serves a different purpose too! It is quite sweet, as you’d imagine, since carrots are naturally sweet. How much sugar you add to it is really up to you, but I wouldn’t go over ½ cup really. The spices play nicely together and the texture is dense and pleasantly moist.
You might want to consider adding chopped nuts or dried fruits to it, but keep in mind that dried fruits will make your bread sweeter. Carrot Cake Bread loves salty butter and whether you’ll have it for breakfast or with the midmorning or afternoon cuppa don’t be shy with it!
- 2 packed cups (350g) finely grated, raw carrots
- 2 whole eggs
- ¾ cup butter
- ⅓ cup packed light brown sugar
- 1 tsp vanilla extract
- zest of 1 orange
- 2 cups all purpose gluten free flour
- 1 and ½ teaspoon baking soda
- 1 and ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ tsp finely ground black pepper
- ⅓ cup raisins (soaked in water and coated in flour)
- 1 cup chopped walnuts or pecans (toasted for 8 minutes at 300°F (150C) degrees.
- Preheat oven to 175C (350F) and oil a 9 inch pan.
- In a large bowl, whisk butter, sugar, eggs and vanilla extract until smooth and well combined.
- In a separate bowl, mix everything else, except for the carrots (nuts & dry fruit too, should you choose to add these).
- Add wet ingredients to dry ingredients and using a spoon, mix well until well combined. Fold in the carrots and mix very well until you get smooth batter.
- Pour your batter into a baking pan and bake for 60 min or until the toothpick comes out clean.
- Allow to cool completely on a wire rack before eating.