carrot cake loaf

As unbelievable as it sounds, it’s sometimes hard for me to find outlets for my baked goods…aka people to eat my stuff.

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Mostly because my parents don’t have much of a sweet tooth (sweet teeth?), and anything with unhealthy (read: normal) amounts of butter/sugar/good stuff is eschewed in my household.

And also because as my friends and I embark on that fabulous journey called life, we find ourselves increasingly apart. So I don’t get to see them so often. So I am left with tons of baked goods…which should make me happy. But it doesn’t.

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But I wouldn’t be a very good baker if I couldn’t make something to appeal to different taste palettes.

This is a healthily adapted carrot cake loaf. I cut the sugar in half, used applesauce in place of some of the vegetable oil, and guess what! It still tasted amazing.

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Carrots are such a gorgeous color.

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This bread had the perfect blend of warm, autumny spices.

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Carrot Cake Loaf

Adapted from Cookie Madness

Ingredients
1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/3 cup vegetable oil
1/3 cup unsweetened applesauce
1/2 cup granulated sugar
2 large eggs
1 cup grated carrots
1 cup raisins

Instructions

  1. Preheat oven to 350 degrees F. Grease an 8- or 9-inch loaf pan.
  2. Mix together the flour, salt, baking powder, cinnamon, ginger, and nutmeg in a medium bowl.
  3. Stir together the oil, sugar, eggs, vanilla and carrots in a large mixing bowl.
  4. Add the flour mixture to the carrot mixture and stir just until blended.  Stir in raisins.
  5. Pour into pans and bake at 350 degrees for 60 minutes or until a toothpick inserted in center comes out clean.

Drizzle cream cheese icing over the loaf for an extra sweet touch!

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10 thoughts on “carrot cake loaf

Add yours

  1. I have the same problem…my husband and I can never finish baked goods quickly enough, and I wish I had more time to invite friends and family over. The bread looks great, and I love that it’s on the lighter side,

  2. AHHH I can actually eat this (without the cream cheese drizzle on top of course)! We’re baking it in December :]

    P.s. My host mom made the most delicious bundt cake using soy yogurt and it had some kind of dried fruit in the middle. I need to get la receta (the recipe).

  3. You know, carrot cake, served warm with lots of cream cheese frosting is an all time favorite of mine. I never thought about enjoying it as a loaf, but you’ve got me curious. Will have to give it a try.

  4. Guess what? I made this tonight and made a few substitutions (like lessening the raisins to 1/2 cup and using a combo of raisins and currents and adding 1/4 cup unsweetened coconut) and it turned out really yummy, nice and moist texture! (I only had to bake it for 48 minutes though). I was soooo lucky though cause as I was carrying the pan to the oven, it slipped from beneath my fingers, did a somersault in the air, and landed right side up on the floor!! I couldn’t even believe that happened LOL

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