carrot cake bread

Healthy carrot cake bread with pineapple is a light and delicious quick bread recipe for your Easter or spring table.  It is also a great way to use up extra carrots during carrot season!  Topped with toasted pecans and made with no icing, this less sugar and healthier breakfast bread is light, fluffy, moist and super delicious!

Carrot Cake Bread

coconut flour

tsp salt

tsp baking soda

cinnamon

coconut sugar

butter (softened)

eggs

greek yogurt

vanilla

carrots

pineapple (drained)

pecans (chopped & toasted)

Preheat oven to 350 degrees.  Prepared a bread pan by spraying with coconut oil.

Measure out dry ingredients and mix together.  I like to sift my ingredients but it's not essential.  Set aside.

Cream sugar and butter until combined.  Add eggs one at a time until combined.  Add vanilla and greek yogurt.  Fold in shredded carrots and drained, crushed pineapple.  Mix until incorporated.

Add dry ingredients to wet and stir until combined.  Do not overstir.  Add to prepared bread pan and top with toasted pecans.

Bake in oven for 40-50 minutes or until a toothpick inserted in the middle comes out clean.  Cool in pan for at least 10 minutes and then transfer to a cooling rack for further cooling.

This carrot bread recipe is out of this world! It&#039;s so simple to make, plus it&#039;s delicious. Loaded with carrots, cinnamon and nutmeg, then topped with a cream cheese glaze, this carrot cake loaf will put a smile on everyone&#039;s face!

Carrot Bread Recipe

milk (114 grams)

vegetable oil (50 grams)

plain Greek yogurt (57 grams)

eggs (150 grams)

pure vanilla extract (4 grams)

brown sugar (213 grams)

all-purpose flour (240 grams)

baking soda (12 grams)

cinnamon (5 grams)

nutmeg

cream cheese (85 grams, room temperature)

unsalted butter (14 grams, room temperature)

sugar (57 grams)

½ teaspoon pure vanilla extract (2 grams)

Preheat

Preheat oven to 350°F. Spray a 9x5-inch loaf pan with nonstick spray and line the bottom of the pan with parchment paper. Set aside.

Whisk

In a large bowl, whisk the milk, oil, yogurt, eggs, and vanilla together. Once smooth, add the brown sugar and stir to combine.

In a medium bowl, whisk the flour, baking soda, cinnamon, and nutmeg together.

Sprinkle

Place the shredded carrots in a small bowl. Sprinkle 2 tablespoons of the dry mix over the carrots - this ensures the carrots distribute evenly throughout the loaf.

Fold

Add the dry ingredients to the wet ingredients and mix just until combined. Gently fold in the shredded carrots.

Pour

Bake

Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool

Allow the loaf to cool in the pan for 10 minutes, then carefully transfer it to a wire rack and let cool completely.

For the Carrot Bread

Once the carrot bread is cool, mix the softened cream cheese and butter together in a microwave safe bowl. Add the powdered sugar and vanilla.

Heat

Microwave the glaze for 30 seconds. Stir well.

Serve

Pour it over the cooled carrot loaf and enjoy.

For the Cream Cheese Glaze

This moist and flavorful loaf is a delightful twist on a classic carrot cake, with the addition of juicy pineapple and warm spices. Each bite is a harmonious blend of sweetness, tanginess, and a hint of tropical goodnessWhether enjoyed with a cup of coffee or as an afternoon snack, this breakfast bread is a tasty way to start your day on a sweet note.

Pineapple Carrot Cake Breakfast Bread Recipe by Tasty

oil,

flour

organic sugar

baking soda

baking powder

cardamom

ginger

cloves

salt

quick oat

carrots, carrots

eggs,

butter, 1/2 stick, melted

chopped,

plain greek yogurt

maple syrup

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Preheat the oven to 375˚F (190˚C). Generously grease a 9 x 4 (22 x 10 cm) loaf pan with oil.

In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, cardamom, ginger, cloves, and salt. Add the oats and whisk to combine.

In a separate large bowl, combine the shredded carrots, pineapple, eggs, and melted butter. Mix well.

Add the wet ingredients to the dry ingredients and stir until there are no dry clumps left. Gently fold in the walnuts, if using.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 1 hour, until a toothpick inserted in the center of the bread comes out clean.

While the bread is baking, make the Greek yogurt “frosting”: In a small bowl, combine the Greek yogurt, maple syrup, and 2 tablespoons of the reserved pineapple juice. Stir until well incorporated. Chill in the refrigerator until ready to use.

Remove the bread from the oven and allow to cool for 10 minutes, until safe to handle. Remove from the loaf pan and let cool completely on a wire rack.

Slice the bread and serve with a smear of frosting.

https://vid.tasty.co/output/127062/landscape_480/1552410957

Indulge in this moist, warmly spiced Carrot Cake Bread, packed with fresh carrots and nuts, complemented by a rich cream cheese frosting it makes for an anytime treat.

Carrot Cake Loaf

all-purpose flour

sugar

tsp baking powder

½ tsp baking soda

½ tsp ground ginger

allspice

applesauce

neutral oil

tsp vanilla extract

carrot

walnuts

vegan cream cheese

vegan butter

vanilla extract or vanilla bean paste

Start by washing, peeling, and grating the carrots. Then chop the walnuts or pecans. Set aside.

In a large bowl, combine the wet ingredients, followed by the dry ingredients. Mix well, then fold in the carrots and nuts.

Line a loaf pan with parchment paper and grease it lightly. Pour the batter into the loaf and bake at 350F for 55-60 minutes.

Note: You can also make a full cake with this recipe by dividing the batter into two 6-inch pans. Make sure to double the frosting recipe if you go this route and make a layered cake instead of a loaf!

While the cake is baking, whisk together the frosting ingredients. Wait for the cake to *fully* cool, then add the frosting on top of the cake.

Note: cream cheese frosting is very particular and if you don't wait for the cake to be fully cooled off, it will melt off!

Once you've frosted the cake, slice and enjoy!

The best carrot cake recipe! You would never know it was vegan and gluten free. I’ve made this so many times now and get told from everyone how amazing it tastes. I tend to bake it in a loaf tin and make a simple cream cheese frosting for mine. Definitely one I’ll be making on repeat forever! Thanks for the amazing recipe Gaby!

Seriously one of the best carrot cakes ive had and i liked that it was a sheet cake so it wasnt hard to make!

https://www.youtube.com/watch?v=EilsMt0jV2U

✨Vegan Carrot Cake Bars✨

🥕Dry Ingredients
1 cup oat flour 
1 cup gluten free baking flour
1 tsp baking powder
1 tsp baking soda
1 cup coconut sugar
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp salt

🥕Wet Ingredients
3/4 cup applesauce
1/3 cup melted coconut oil
1/2 tbsp vanilla
2 flax eggs (2 tbsp ground flax & 4 tbsp water)
1 cup dairy free milk 

🥕To Fold In
2 cups grated carrot
1/2 cup chopped pecans

🥕Frosting
3/4 cup coconut cream
1/3 cup powdered sugar
1/4 tsp vanilla
dash of salt
Topping: toasted coconut flakes

🥕Directions
Start by grating 2 cups of carrots (you can grate by hand or using a food processor). Also chop up 1/2 cup of pecans.

In a large bowl, combine all of the dry ingredients and mix well. 

In a separate bowl, combine the wet ingredients and whisk them together.

Add in the wet ingredients to the dry and mix well. Then fold in the carrots and pecans. 

Line your baking dish with parchment paper and lightly grease it with coconut oil. 

Pour the batter in the dish. Bake the cake for 50-55 minutes at 350*F/ 175*C (yours might need less time if you are baking it in a larger dish than I am. I baked mine in a 9x9 inch pan). 

While the cake is baking, create your frosting. 

*Note- make sure to chill the coconut cream overnight in the refrigerator before using. You will only be using the solid part of the cream that forms at the top of the can after it has been refrigerated for at least 8 hours. 

To create the frosting, whisk the coconut cream, powdered sugar, vanilla and salt. Once the cake has completely* cooled, add the frosting to the top of the cake. Top with the coconut chips. 

Note: It is important to make sure that the cake cools first because the warmth of the cake will melt the frosting otherwise. 

Cut up the cake and enjoy!😋 Store it in an airtight container in the fridge for 5-6 days.

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The most viewed carrot cake bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine