Carrot Cake Bread

Name: Carrot Cake Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 45 min
Cuisine: Universal
Ingredients: 295 g All purpose flour; 6.8 g Cinnamon; 5.9 g Nutmeg; 22.0 g Baking soda; 9.7 g Baking powder; 16.3 g Salt; 172 g Carrots; 227 g Cream cheese; 211 g Sugar; 120 g Eggs; 150 g Vegetable oil; 8.8 g Vanilla extract; 153 g Raisins; Frosting:; 227 g Cream cheese; 52.8 g Sugar; 4.4 g Vanilla extract; 0.68 g Salt

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This delicious quick bread is super easy to make and is moist and filled with carrot cake flavor. It is topped with a cream cheese frosting and a sprinkle of cinnamon.

Category: Cake

Source: krollskorner.com

Equipment

8.2×4.6 cm

Loaf pan

Ingredients

Frosting:
38.4 g	All-purpose flour
0.89 g	Cinnamon
0.76 g	Nutmeg
2.9 g	Baking soda
1.3 g	Baking powder
2.1 g	Salt
22.4 g	Carrots
29.5 g	Cream cheese
27.5 g	Granulated sugar
15.6 g	Eggs
19.5 g	Vegetable oil
1.1 g	Vanilla extract
19.9 g	Raisins
29.5 g	Cream cheese
6.9 g	Granulated sugar
0.57 g	Vanilla extract
0.088 g	Salt

15:00

60:00

105:00

Instructions

Preheat the oven to 175°C.

In a medium sized bowl, mix the dry ingredients together: flour, baking powder, baking soda, cinnamon, nutmeg and salt. Fold in the grated carrots and set aside.

In another bowl, using a rubber spatula, press the softened cream cheese into the bowl to smooth it out. Then pour in the sugar and incorporate the two ingredients together until smooth. Then whisk in the eggs, vegetable oil and vanilla extract.

Fold the dry ingredients into the wet until no more floury pockets remain. Lastly, fold in the diced prunes.

Pour into a greased loaf pan and bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Let cool completely and then make the frosting.

For the frosting:

Using a hand beater or whisk, mix together softened cream cheese, sugar, vanilla and a pinch of salt until smooth. Spread the frosting on top of the cooled carrot cake and dust with cinnamon if desired.