With my produce now being delivered weekly, rather than bi-weekly, I am finding myself with leftover items when the weekend rolls around. This equates to some creative cooking. I still had some giant carrots from the previous week and decided to make some spiced carrot bread with them. This bread is quick and easy to make, the challenge is waiting for it to bake and cool because it smells so incredibly good while in the oven. You just want to eat it right away! My entire house had the aroma of sweet spices wafting around for days, perfect for fall. While this would be fabulous with a cream cheese based frosting, I wanted something that didn’t require refrigeration. It gives the bread just the perfect amount of sweetness. Enjoy it as is for breakfast or topped with whipped cream for dessert, either way you will be indulging your sweet tooth while getting in a healthy serving of veggies.
Note: This recipe makes two loaves of spiced carrot bread. Enjoy one now and freeze one for later!
1 c oil
1/2 c buttermilk
1 tbsp vanilla
2 1/2 c sugar
2 c shredded carrots (2–3 large carrots)
4 c flour
1/2 tbsp baking powder
1/2 tbsp salt
1/2 tbsp cinnamon
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 c butter, melted
1 tbsp water
1 c powdered sugar
1/4 tsp cinnamon
- Preheat oven to 350º.
- Spray two loaf pans with non-stick cooking spray.
- In a large bowl whisk together oil, eggs, buttermilk, vanilla, and sugar.
- Stir in the shredded carrots.
- In a second large mixing bowl mix together flour, baking powder, salt, cinnamon, baking soda, nutmeg, ginger, and cloves.
- Slowly add the flour mixture to the wet mixture and stir until well combined.
- Evenly distribute the batter between the two pans.
- Bake for 60–70 minutes or until a toothpick comes out almost clean when inserted in the middle.
- Allow loaves to sit in the pans for 5 minutes and then carefully remove and place on a cutting board or cooling rack.
- Allow loaves to cool completely before frosting.
- Once the loaves have cooled completely stir together the melted butter and water.
- Add in half of the powdered sugar and beat using the fork until smooth.
- Add in the remaining powdered sugar and continue beating until the frosting is nice and smooth.
- Stir in the cinnamon.
- Transfer the frosting to a pastry bag or a Ziploc bag. (If using a Ziploc bag cut off a small corner of the bag.)
- Drizzle both loaves with the frosting and allow to set for 15 minutes before slicing.
8 thoughts on “Recipe—Spiced Carrot Bread”
Back to work or Disneyland! Whatever
Taking a day off to recover. Be back tomorrow! 🙂
Thanks! It really was! It was like a light and fluffy carrot cake. 🙂
I am going to add buttermilk to my grocery list and bake this ASAP!! Look so good!!
It is a perfect fall treat! The whole house will smell so yummy! Mmmm… 🙂