Carrot Cake Bread – This carrot cake with a zingy lemon glaze is simple to make, moist, delicious, and spicy. This bread cake is great for snacking on.
It disappeared quickly in a few minutes, and everyone started complaining that I didn’t make a bigger cake-you might like to double the recipe and bake two loaves! This is a very simple, but really moist and delicious Carrot Bread cake.
The cake is moist, slightly spiced, and has a nice texture that is soft but not too dense. Initially, I wanted a vegan cream cheese frosting to top it off, but both of the supermarkets closest to me were out of vegan cream cheese, so it had to be done with a simple lemon glaze!
The lemon glaze, even so, is yummy and works beautifully with the cake’s lightly spiced taste. It is lovely plain as well so that you can feel free to top it as you want (or not at all).
HOW LONG WILL THIS Carrot cake Bread KEEP?
This cake could keep for around 5 days in an airtight container.
MAY I FREEZE IT?
Yes, in an airtight container, any leftover slices of this cake will freeze excellently, Enable defrosting at room temperature.
TIPS:
1. For the perfect results ensure you closely follow the recipe. As always, instead of cup conversions, I definitely recommend using gram measures (with a digital scale). Measurements for cups are simply not accurate enough for baking, and That I can not guarantee the best results if you are using them.
2. For the best texture, use a standard size grater for carrots rather than a fine one.
3. As it has a very neutral flavor, I often use sunflower oil for baking, and you can use another mild-flavored oil instead. Or, if you wouldn’t mind the taste that comes through, you could use olive oil or melted cocoa oil.
4. In the batter, mix a couple of handfuls of raisins or chopped walnuts and grated carrots.
5. Make sure that you enable the cake to cool entirely before adding and slicing the glaze/frost.
6. Rather than the lemon glaze, top with vegan cream cheese frosting.
7. For a less sweet cake that’s great for breakfast or brunch, completely omit the glaze.
Carrot Cake Bread
This carrot cake with a zingy lemon glaze is simple to make, moist, delicious, and spicy. This bread cake is great for snacking on.
Course: Dessert
Keyword: cake, Carrot cake Bread
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10 people
Ingredients
Carrot Cake Bread:
150 g (3/4 cup + 1 Tbsp) of light brown soft sugar
65 g (1/3 cup) of caster (superfine) sugar
120 ml (1/2 cup) of sunflower oil or another mild-flavored oil
120 ml (1/2 cup) of unsweetened non-dairy milk
2 tsp cider or white wine vinegar
1 tsp of vanilla extract
finely grated zest of 1 lemon or orange
140 g (1 cup + 2 Tbsp) of plain (all-purpose) flour
65 g (1/2 cup + 1 Tbsp) of plain wholemeal flour
2 tsp of baking powder
1/2 tsp bicarbonate of soda (baking soda)
1 1/2 tsp of ground cinnamon
1/2 tsp of ground ginger
1/4 tsp of ground nutmeg
1/4 tsp of salt
240 g (8.5 oz) grated carrot
Lemon Glaze:
175 g (1 1/2 cups) icing (powdered) sugar sifted
1 Tbsp of unsweetened non-dairy yogurt (optional)
juice of 1/2 lemon (plus extra as needed)
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