BJ Brinker’s Home Cooking: Carrot Bread

BJ Brinker's Home Cooking: Carrot Bread

 If you like carrot cake you are going to love this.  This recipe is easy to double.  You can leave the frosting off and it will still be great.


(makes 1 loaf )


*1 3/4 cup all-purpose flour

*1 teaspoon baking powder

*1/2 teaspoon salt

*2 teaspoons ground cinnamon

*1/4 teaspoon ground ginger

*1/4 teaspoon ground nutmeg

*3 large eggs

*3/4 cup vegetable oil

*1 large apple peeled and grated

*2 cups grated carrots

*1 cup light brown sugar

*1 teaspoon pure vanilla extract

*1/2 cup pecans, chopped

*1/2 cup white chocolate chips (optional)

Frosting Ingredients:

*4 ounces cream cheese, softened

*2 tablespoons butter, softened

*1 cup powdered sugar,  sifted

*1 1/2 teaspoons maple flavoring (or 1 teaspoon pure vanilla extract)

*1/4 cup chopped pecans


~Preheat oven to 350 degrees.

~Grease a 9×5 inch bread pan.

~In a medium bowl, whisk the dry ingredients together.

~In a large mixing bowl, mix eggs, vegetable oil, grated apple, grated carrots, brown sugar, vanilla extract together until well mixed.

~Stir in dry ingredients until just mixed.

~Add a 1 teaspoon flour to white chocolate chips and stir to coat.

~Stir in pecans and white chocolate chips.

~Pour into prepared pans.

~Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.

~Allow bread to cool for 6 minutes and then carefully remove bread from pan and cool on a cooling rack.

Frosting Directions:

~In a large bowl, beat cream cheese and butter until smooth.

~Add powdered sugar and maple flavoring until smooth.

~Spread frosting on cooled bread and sprinkle with chopped pecans

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