Super DELICIOUS Carrot Cake Banana Bread!
Here's how to make it:
Sweet, moist, and completely delicious, this frosted homemade carrot cake banana bread recipe is perfect for a healthy breakfast or Easter dessert!
The recipe can be vegan, gluten free, oil free, and refined sugar free, with no eggs required.
CARROT BREAD: Made with no eggs and no oil/Moist & Delicious
Whether you call it Carrot Bread or Carrot Loaf, chances are you've never seen a recipe for it that is made with no eggs and no oil like this one. It's a recipe that my friend, Charlene, shared with me, and since I picked up some beautiful carrots at the farmer's market, I thought I'd give it a try. I must say the process of making it filled my home with the most amazing aroma, and once baked, I found this Carrot Bread to be moist and delicious and sort of a cross between carrot cake and fruit cake. It's definitely one I'll make again. Read on for the recipe.
First, you should know, my friend, Charlene, bakes this in an angel food pan, which makes for a beautiful presentation. There's no need for icing because the bread is sweet enough. I don't have an angel food pan, so I used two loaf pans instead.
Carrot Bread
4 carrots, grated
2 2/3 cup water
2 2/3 cup sugar
1/2 tsp. nutmeg
1/4 tsp. cloves
2 tsp. cinnamon
1/4 tsp. ginger
1-2 cups raisins
4 cups all purpose flour
3 tsp. baking soda (you may need to sift if clumpy)
1-2 cups chopped walnuts
Place grated carrots in large saucepan. Add water, sugar, nutmeg, cloves, cinnamon, ginger and raisins and cook on stovetop over medium high heat while stirring. Let it come to a boil, then lower the heat and let it simmer while stirring occasionally for 15 minutes. Remove from heat and let cool to lukewarm. This should take about an hour and a half.
In large bowl, add flour and baking soda. Whisk to combine, then add carrot mixture into flour and stir until batter is formed. Fold in walnuts and combine well. Pour batter into greased & floured cake/loaf pans. Bake at 350 for 60 minutes, or until toothpick comes out clean. (Ovens vary, so start checking at the 45 min. mark.)
Remove from oven and let cool 10 minutes before turn pan/s upside down to release carrot bread. Let it continue to cool and enjoy!
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Low Effort Carrot Cake That Anyone Can Make
This moist (say it with me: moist) carrot cake could be one of the greatest and easiest cakes you will ever make, it's arguably one of the most underrated cakes in the game. Its simplicity and deliciousness are off the charts and you will not go wrong in making the moistest (yes, I said it) cake you will ever have.
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carrot cake recipe/soft & moist -- Cooking A Dream
Written recipe CUP measurement and notes here:
You like carrots or not you will like this carrot cake. It's soft and moist, you don't really taste carrot in it. The orange flavour goes very well with it, This is my own recipe and this is how I like my carrot cake. but if you want to use vanilla, cinnamon, or almond you certainly can. Although I strongly recommend that you try the way it is.
If you like this carrot cake you might also like this lemon cake
Written recipe cup measurement and notes here:
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How To Make THE BEST CARROT LOAF CAKE | Easy, Moist and Delicious!
i loooove carrot cake- i really actually love every kind of cake :), but this one is especially good for these cold months where you just wanna cozy up with a blanket and your fav hot drink and just have something warm and comforting to eat. this carrot cake is guaranteed to have your whole house smelling like fall. :)
i hope you’ll give this recipe a try and let me know your thoughts in the comments section below :)
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r e c i p e
1 1/2 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
1 cup sugar
2 eggs
1 tsp vanilla extract
1/2 cup butter, melted
1/2 cup plain greek yogurt (sour cream works really well too)
2 cups shredded carrot
1/4 cup raisins or walnuts (optional) (add them to your wet mixture after your carrots)
if you want a simple glaze to pour over top just take some softened cream cheese and add some powdered sugar to it (make it as sweet as you want) and if it’s too stiff add some milk to it to loosen it up for the perfect drizzle
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Professional Baker Teaches You How To Make CARROT CAKE!
Chef Anna Olson shows you how to bake an amazing carrot cake from scratch!
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Ingredients
Cake
¾ cup (175 ml) vegetable oil
3 large eggs
1 cup (200 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 tsp (5 ml) vanilla extract
2 cup (300 g) all-purpose flour
2 tsp (6 g) baking powder
1 tsp (3 g) ground cinnamon
½ tsp (3 g) baking soda
½ tsp (3 g) salt
½ tsp (2 g) ground allspice
¼ tsp (1 g) ground cloves
2 cup (100 g) loosely packed, finely grated carrot (about 7 oz)
¾ cup (75 g) lightly toasted walnut pieces or raisins (optional)
Frosting
1 pkg (225 g) brick cream cheese, at room temperature
¼ cup (60 g) unsalted butter, at room temperature
3 cup (390 g) icing sugar, sifted
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) lemon juice
lightly toasted walnut pieces, for garnish
Directions
Cake
1. For the cake, preheat the oven to 350 F (175 C). Grease two 9-inch round cake pans and line the bottoms of the pans with parchment paper.
2. Whisk the oil, eggs, brown sugar, granulated sugar and vanilla in a large bowl until blended.
3. In a separate bowl, sift the flour, baking powder, cinnamon, baking soda, salt, allspice and cloves. Stir in the grated carrot to coat it with the flour (this will help extract the most colour. Add this to the wet mixture and stir until evenly blended (the batter will be wet). Stir in the walnut pieces or raisins, if using. Divide this between the 2 pans and bake the cakes for 25 to 30 minutes, until a skewer inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in their pans, then turn out onto a cooling rack to cool completely.
Frosting
1. For the frosting, beat the cream cheese and butter until smooth. Add half of the icing sugar and beat until smooth. Beat in the vanilla and lemon juice and then beat in the remaining icing sugar until light and fluffy.
2. To assemble the cake, peel the parchment paper from the cake layers and place one layer onto a plate or platter. Spread the top with a generous layer of frosting and top with the second cake. Frosting the top and sides of the cakes and use your spatula to create swirls in the frosting. Sprinkle a few walnut pieces on the top of the cake as garnish, or press the walnut pieces onto the sides of the cake.
3. The cake will keep, refrigerated, for up to 3 days.
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