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Whenever you're in the mood for a cozy, spiced treat, this Carrot Cake Bread combines the warmth of cinnamon and nutmeg with tender carrots, creating a perfectly moist loaf that's great for breakfast or dessert.
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Carrot Cake Bread

Whenever you're in the mood for a cozy, spiced treat, this Carrot Cake Bread combines the warmth of cinnamon and nutmeg with tender carrots, creating a perfectly moist loaf that's great for breakfast or dessert.
Course Breakfast, Dessert
Cuisine American
Keyword 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 light brown soft sugar
  • 65 g 1/3 cup caster (superfine) sugar
  • 120 ml 1/2 cup sunflower oil (or another mild-flavored oil)
  • 120 ml 1/2 cup unsweetened non-dairy milk (like soy)
  • 2 tsp cider or white wine vinegar
  • 1 tsp vanilla extract
  • finely grated zest of 1 lemon or orange
  • 140 g 1 cup + 2 Tbsp plain (all-purpose) flour
  • 65 g 1/2 cup + 1 Tbsp plain wholemeal flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 240 g 8.5 oz grated carrot

Lemon Glaze:

  • 175 g 1 1/2 cups icing (powdered) sugar sifted
  • 1 Tbsp unsweetened non-dairy yogurt optional
  • juice of 1/2 lemon plus extra as needed

Instructions

  • Preheat your oven to 350°F (180°C) or gas mark 4. Grease a 4.5 x 8.5-inch (11.5 x 21.5 cm) loaf tin and line it with a strip of baking parchment, leaving an overhang on the sides for easy removal.
  • In a large bowl, whisk together the light brown sugar, caster sugar, oil, milk, vinegar, vanilla extract, and your choice of lemon or orange zest.
  • In a separate bowl, sift the plain flour, wholemeal flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  • Gently whisk the dry ingredients into the wet mixture until just combined and no flour pockets remain. Avoid over-mixing, as it can result in a dense cake.
  • Fold the grated carrots into the batter until well distributed.
  • Pour the batter into the prepared loaf tin, smooth the top, and bake for around 1 hour, or until a skewer inserted into the center comes out clean.
  • Let the cake cool in the tin for 20 minutes before lifting it out using the parchment and transferring it to a wire rack to cool completely.

Glaze

  • To make the glaze, sift the icing sugar into a bowl and add yogurt if desired. Gradually stir in lemon juice until a thick but pourable glaze forms.
  • Drizzle the glaze over the cooled carrot cake loaf and let it set before serving. Store any leftovers in an airtight container.