Author Notes
This Carrot Bread recipe is the best. And, by the best, we mean that not only is it super easy to make and delicious to eat, but it also gives us permission to devour scrumptious, moist carrot bread (really, cake) drizzled with cream cheese glaze (really, icing) for breakfast! —bitememore
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Ingredients
- Moist Carrot Bread
-
2¼ cups
flour
-
1 teaspoon
ground cinnamon
-
1 teaspoon
baking soda
-
1 teaspoon
baking powder
-
1/2 teaspoon
kosher salt
-
3/4 cup
vegetable oil
-
3/4 cup
sugar
-
1/2 cup
brown sugar
-
1/2 cup
buttermilk
-
2
eggs
-
1 teaspoon
vanilla extract
-
2 cups
coarsely grated carrots
- Cream Cheese Glaze
-
4 ounces
cream cheese, room temperature
-
1/2 cup
icing sugar
-
2 tablespoons
milk
-
1/2 teaspoon
vanilla extract
Directions
-
Preheat oven to 325ºF. Line a 9x5-inch loaf pan with parchment paper, draping it over the edges to cover the sides. Lightly coat with non-stick cooking spray.
-
In a medium bowl, combine flour, cinnamon, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together vegetable oil, sugar, brown sugar, buttermilk, eggs and vanilla extract. Gently stir in grated carrots and flour mixture, just until blended. Pour into prepared loaf pan and bake 65-70 minutes. Let cool for 10 minutes before removing from pan.
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For the glaze, using an electric mixer, cream together cream cheese, icing sugar, milk and vanilla extract until smooth. Drizzle over cooled carrot bread.
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