Best Carrot Cake Bread Recipes

CARROT CAKE QUICK BREAD

Steps:

• Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
• In large bowl, beat cake mix, oil, water, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots and walnuts. Divide batter evenly between pans.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edges to loosen loaf. Remove from pans to cooling rack. Cool completely, about 1 hour.
• In small bowl, beat Frosting ingredients with spoon until smooth. Frost tops of loaves. When ready to serve, cut into slices. Cover and refrigerate any remaining bread.

PINEAPPLE CARROT CAKE BREAKFAST BREAD RECIPE BY TASTY

Steps:

• 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.
• Enjoy!

CARROT CAKE BANANA MONKEY BREAD

Steps:

• HowToSection For the Monkey Bread Array
• HowToSection Cashew Cream Cheese Glaze Array

CARROT CAKE BREAD FOR THE BREAD MACHINE RECIPE - (3.7/5)

Steps:

• Coat the inside of the bread pan fitted with the kneading paddle with nonstick cooking spray. Place all ingredients, in order listed, in the bread pan and secure the pan in the Bread maker. Press menu button to select the Cake/Quick Bread program. Press Start/Stop to mix and bake. While the batter is mixing, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When cycle is complete, remove from bread pan and place on wire rack to cool completely for best slicing results.

CARROT CAKE BANANA BREAD RECIPE - (4.5/5)

Steps:

• 1. Preheat oven to 350 degrees F. Grease 2 9" x 4" (approximate) loaf pans. 2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside. 3. In a medium bowl, whisk eggs, oil, vanilla, sugar, and banana. Pour wet into dry and mix until just combined. 4. Fold in carrots and walnuts or pecans until just combined. 5. Pour battre into prepared loaf pan and bake for 50 minutes or until a toothpick inserted in the center comes out cleans. Let cool before frosting. 6. To make the frosting - Cream together the cream cheese and butter until smooth. Add in powdered sugar until desired consistency is reached. Frost cooled loaf with frosting and sprinkle walnuts or pecans on top. Store in the fridge in an air tight container.

CARROT CAKE MONKEY BREAD

Steps:

• Gently heat the milk and 85g of the butter in a medium pan until the butter has melted and the milk has started to simmer. Leave to cool to room temperature. Tip the flour, orange zest, mixed spice, carrots, yeast, caster sugar and 1 tsp salt into a large bowl with the eggs, then add the cooled milk mixture and bring together into a sticky dough using your hands. Knead until combined, then tip onto a floured work surface and knead again for 5-10 mins until smooth and springy. Transfer the dough to a lightly oiled, large bowl, cover and leave to prove for 1 hr, or until doubled in size.
• Generously butter a 25cm bundt tin. Melt the remaining butter and leave to cool slightly. Mix the cinnamon, walnuts and brown sugar together in a medium bowl. Separate the proved dough into 40-50 x 25g pieces and roll into balls on a lightly floured surface. Roll the marzipan into small, pea-sized balls and set aside. Dunk the dough balls in the melted butter, then roll in the walnut and sugar mixture to coat. Drop the dough balls into the prepared tin, dotting around some of the marzipan balls as you go. Repeat until you've used up all the dough balls and marzipan. Cover and prove again for 45 mins until the dough has risen slightly.
• Heat the oven to 180C/160C fan/gas 4. Uncover the tin and bake for 40-45 mins, or until well risen and golden. Carefully loosen the bread from the edges using a skewer or butter knife, and leave to cool in the tin for 20 mins. Invert onto a serving plate, keeping the tin in place, and leave for 5-10 mins (the bread will naturally shrink away from the sides), then remove the tin.
• Gradually whisk the orange juice into the icing sugar to make a thick icing, then drizzle over the bread, letting it drip down the sides. Scatter over the orange zest and serve warm.

OATMEAL CARROT CAKE BREAD

Steps:

• Heat oven to 350°F Lightly spray bottom only of 9 x 5-inch loaf pan with cooking spray or grease lightly.
• For bread, combine oats and milk in medium bowl; mix well. Let stand 10 minutes. Add pineapple (including juice), egg whites, oil and vanilla; mix well.
• In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt; mix well. Stir in carrots and raisins. Add oat mixture to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour batter into pan.
• Bake 60 to 75 minutes or until wooden pick inserted in center comes out clean and crust is golden brown. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely. Store tightly wrapped.
• For cream cheese spread, beat together all ingredients in small bowl until smooth. Store tightly covered in refrigerator up to 3 days.
• CREAM CHEESE SPREAD (optional).
• 4 ounces reduced-fat cream cheese, softened
• 2 teaspoons firmly packed brown sugar
• 1/4 teaspoon vanilla.

OATMEAL CARROT CAKE BREAD

Steps:

• Oatmeal Carrot Cake Bread: Preheat oven to 350 degrees. Spray a 9x5 loaf pan with cooking spray, line the bottom with parchment paper, then spray the top of the parchment paper with cooking spray. In a medium sized bowl combine the oats and milk and let them soak for about 5 minutes while you prepare the rest of the ingredients. In a large bowl whisk together the flour, coconut sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Stir the shredded carrots and raisins into the flour mixture. Add the crushed pineapple, Greek yogurt, eggs and vanilla to the oat mixture and whisk together until combined.
• Pour the wet ingredients in with the dry and fold together until just combined with a rubber spatula. Pour the batter into the prepared loaf pan and bake for 40-45 minutes. Check the bread and if it is getting too brown on top cover it lightly with a piece of foil, then bake for another 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool the bread in the pan for 10 minutes before inverting it on to a wire rack to finish cooling. When the bread is completely cooled top with the cream cheese frosting.
• Cream Cheese Frosting: In the bowl of a stand mixer with the paddle attachment or with a hand held mixer, beat together the cream cheese, vanilla and pinch of salt until smooth. Add in the powdered sugar 1/4 cup at a time until smooth and the desired sweetness is reached. Scrape down the sides and bottom of the bowl between each addition of powdered sugar to ensure a smooth frosting.

CARROT CAKE MONKEY BREAD

Steps:

• Fill a bowl or measuring cup with 2 1/2 cups warm (bath-like) water. I like to use a 4-cup measuring cup. Sprinkle the yeast over top, and then sprinkle the sugar over the yeast. Let rest and foam.
• Meanwhile, mix together the cake mix, salt, and flour in the bowl of a stand mixer.
• Once the yeast has proofed (looks foamy), pour the yeast and water into the mixing bowl. Add the vanilla. Attach the dough hook, and mix on a low speed until dough forms (add more flour if a dough ball doesn't form).
• With floured hands, remove the dough from the bowl and spray non stick cooking spray generously inside the bowl. Replace the dough in the bowl, and spray the top of the dough. Cover and let rise until doubled in size (I always set mine on a heating pad to rise, so it's done in about 30 minutes).
• While dough is rising, prepare the cinnamon sugar by mixing together the cinnamon and the granulated sugar in a gallon sized zip top bag. Set aside.
• Prepare the bundt pan by generously greasing and flouring the inside of the pan. Set aside.
• Once risen, punch down the dough and split it into two even portions. Cover one portion and set aside (either for another monkey bread, or to make an actual bread loaf-- like I did).
• Pinch of golf ball sized portions of the dough and place into the zip top bag filled with sugar (I did 4-5 balls at a time). Seal bag and shake until the dough is thorough coated. Place each dough ball into the prepared bundt pan. Continue with the rest of the dough. Bundt pan should be about halfway full.
• Cover and let rise in a warm place for about 20 minutes.
• Meanwhile, place the butter, brown sugar, and honey in a microwave safe bowl. Microwave for 1 minute (or until butter is melted) and whisk until combined. Pour evenly over top of the dough in the bundt pan.
• Bake at 400 degrees for 35-45 minutes or until a toothpick inserted into the dough comes out clean.
• Let cool for 10 minutes. Meanwhile, use a hand mixer to beat together the cream cheese, sugar, and vanilla until smooth.
• Gently push a rubber spatula down the sides of the bundt pan to loosen the dough from the sides of the pan (it also helps to firmly tap all around the outside of the pan-- and by "firmly tap," I mean "hit it hard." This should loosen it from the side of the pan pretty well.) Invert the bread onto a plate. Spread the cream cheese frosting over top (or you can pipe it on like I did) and sprinkle on the chopped pecans. Serve warm!

CARROT CAKE BREAD RECIPE

Steps:

• Preheat oven to 350F. Butter a 9x5x3 / 8-cup loaf pan (or 8x8 cake pan) and line it with parchment paper. Sift together the flour, baking powder, cinnamon, and salt. Stir in the walnuts and set aside. Stir the dates into the melted butter, breaking up the dates a bit. In a separate bowl combine the bananas and carrots. Stir in the date-butter mixture, breaking up any date clumps as you go. Whisk in the yogurt and the eggs. Add the flour mixture and stir until everything just comes together. Spoon into the prepared pan. Bake for about 50 - 60 minutes or until a toothpick tests clean in the center of the cake - it'll be less if you are using a standard cake pan. Remove from oven and let cool. While the cake is baking whip together the cream cheese and agave nectar. Taste. If you like your frosting sweeter adjust to your liking. When the cake has completely cooled frost the top of the cake with an offset spatula.

CARROT CAKE (BREAD)

Steps:

• Preheat oven to 350 degrees.Sift together all fry ingredients.
• Add eggs, vanilla and applesauce to dry and beat on low speed till mixed well.
• Add boiling water to carrots and beat on medium speed for 2 minutes.
• Pour into bread pan and bake for about 45 minutes Let cool overnight.
• Cut into 8 or 10 pieces and store in Tupperware in the fridge.
• *Best results when baked the day before.