HOMEMADEHOOPLAH.COM

CARROT CAKE BREAD

Yield

8 slices

Time

1 hour 25 minutes

With a moist, dense texture, thick cream cheese frosting, and laced with shredded carrots, this subtly sweet carrot cake bread is the perfect loaf for spring.

INGREDIENTS

Carrot Cake Bread ‣ 2 cup all-purpose flour ‣ 1 teaspoon baking powder ‣ 1 teaspoon ground cinnamon ‣ 1/2 teaspoon baking soda ‣ 1/2 teaspoon ground nutmeg ‣ 1/4 teaspoon salt ‣ 1 1/2 cup shredded carrot ‣ 2/3 cup sour cream ‣ 1/2 cup unsalted butter, melted and cooled ‣ 1/2 cup milk ‣ 1/2 cup light brown sugar ‣ 2 egg ‣ 1 teaspoon vanilla extract Buttercream Frosting ‣ 3/4 cup cream cheese, softened ‣ 1/4 cup unsalted butter, softened ‣ 2 cup powdered sugar ‣ 1 tablespoon milk ‣ 1 teaspoon vanilla extract

1

To get started, whisk together the dry ingredients: flour, baking powder, cinnamon, baking soda, nutmeg, and salt. Set this bowl aside for now.

MIX DRY INGREDIENTS

2

In another bowl, whisk together the shredded carrot, sour cream, melted and cooled butter, milk, brown sugar, and egg.

MIX THE REST

3

Spray an 8×4 bread loaf pan with baking spray, then pour in the batter. Once done, bake!

POUR INTO A PAN

4

While the bread bakes and cools, prepare the frosting by whipping together the cream cheese, butter, powdered sugar, milk, and vanilla until smooth.

MIX THE FROSTING

5

Use a spatula to spread the prepared frosting over the cooled carrot cake bread.

DECORATE