Carrot Cake Bread

All the flavors you love in your favorite carrot cake are now packaged in a delicious fast bread! Cross this bread for carrot cake with large sugar or a cheese cream glaze for a delicious spring breakfast or an afternoon snack.

I know that many people consider carrot cake as an Easter dessert (or spring), but I think you deserve a little love all year round.

My first true love is J. Alexander’s carrot cake, but I love it in all forms, whether it is a classic carrot cake or a carrot bundt cake.

And this year I am branches and preparing all the things we love carrot cake in other forms, starting with this bread for carrot cake.

If you searched for an excuse to eat a cake for breakfast, this recipe is.

Bread cake of wet and delicious carrot

Fast bread are one of my favorite things to do. They are easy, fast to put together and are perfect for everything, from breakfast to the afternoon snack to dessert.

At the end of summer, I make tons of zucchini bread. A few weeks ago, I realized that I could easily change my classic zucchini bread to be a carrot cake bread!

This bread is rich in grated carrots, crushed pineapple and sweetened coconut. The bread itself is wet and tasty alone without being too sweet, but you end up with the glaze of cheese cream and goes further.

This recipe produces 2 loaves, so it is perfect for sharing with a neighbor or friend. It would also be a nice guest gift for any brunch or parties you could participate in!

You could argue that this bread recipe is really just a loaf cake, but then we don’t have the excuse to eat it for breakfast instead of just for dessert!

How to prepare the carrot cake bread

You just need a couple of bowls to put the batter together for this bread – No mixer requested until the cheese cream glaze is prepared. You can also do it in advance to have one less thing to think about when you prepare for your holiday meal!

Ingredients you need

For the carrot cake bread, you will need:

• 3 eggs
• 1 2/3 of lightly packaged light brown cup of light brown sugar
• ½ cup of vegetable oil
• ½ cup of lacticello
• 1 tablespoon of vanilla extract
• 3 cups of flour for all purposes
• 1 teaspoon of sea salt
• 2 teaspoons of sodium bicarbonate
• ½ teaspoon to be cooked in powder
• 1 tablespoon of cinnamon
• 2 cups of peeled and grated carrots
• 8 ounce of crushed pineapple, very well drained
• 1 cup of sugary (optional) coconut coconut

Before starting to cook, make sure you know how to correctly measure the flour so that your bread is perfect every time.

Do not panic if you are without brown sugar or lacticello. You can make a simple substitute for brown sugar and a dairy substitute: everyone needs only 2 ingredients.

If your brown sugar is undertaken in the pantry, learn to soften the cane sugar and save a trip to the grocery store.

I recommend peeling and shouting your carrots for this recipe. The carrots pre-cried in the shop are a little too thick to use in this bread.

If you don’t like coconut, feel free of omettical or exchange it with chopped walnuts, such as pecan or walnuts.

If you are preparing the cheese cream glaze, you will also need to:

• 2 ounce of softened cream
• ½ tablespoon of softened butter
• 1 cup of pastry sugar
• ½ teaspoon of extracted vanilla
• 1 tablespoon of milk

On icing sugar? Find out how to make icing sugar and use it instead in this glaze.

Make this recipe

This recipe produces 2 8 × 4 -inch loaves. Make sure to gain the pans and align them with parchment paper.

In a large bowl, beat the eggs and brown sugar together until smooth. Beat in oil, lacticello and vanilla.

In another bowl, beat the dry ingredients together: flour, salt, baking soda, baking powder and cinnamon. Add this mixture to the wet ingredients and mix with a spatula until it is combined.

Fold the carrots, pineapple and coconut grated, then divide the batter evenly among the prepared pans.

Cook the loaves for carrot cake at 350 ° F for 50-60 minutes; A toothpick or tester inserted in the center should go out clean with only a few crumbs that cling to it when the bread is finished.

Leave the carrot cake bread to cool in the pans for 20 minutes before going out on a grill.

When the bread has cooled but it is still a little hot, use a mixer to beat the cheese cream and the butter until smooth. Add the rest of the glaze ingredients, then mix until combined and very smooth.

Distribute the cheese cream glaze on the bread while it is still slightly hot.

Suggestions for storage and freezing

Due to the cheese cream glaze, this carrot cake should be kept in the refrigerator for a maximum of 4 days.

Without the icing, it can be kept at room temperature for 2-3 days.

If you want to make bread in advance, contact the freezer for a longer archive.

Let the bread cool completely. Strictly wrap in a layer of plastic casing followed by a layer of heavy sheet. Freeze for a maximum of 2 months.

Defrosting the loaves at room temperature for a couple of hours, then cover the cheese cream glaze before serving.

Frequent questions