Carrot Cake Bread



  • 1½ c. all-purpose flour
  • ¾ c. sugar
  • ¼ c. brown sugar
  • ⅓ c. oil
  • 2 tbsp. applesauce
  • 1 c. grated or shredded carrot
  • 2 eggs
  • ½ tsp. salt
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • 1½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1½ tsp. vanilla
  • ¼ c. raisins (soaked in boiling water for about 5 minutes to poof up)
(Optional) Cream cheese topping:
  • 8 oz. (1 block) original cream cheese, room temperature
  • ¼ c. powdered sugar
  • 1 egg
  • ¼ tsp. salt
  • ¼ tsp. vanilla bean paste
  1. Preheat oven to 350 degrees. Spray and flour an 8-well mini loaf pan or 1 standard loaf pan, set aside.
  2. In the bowl of a stand mixer, beat together sugars, oil, applesauce and vanilla. With mixing speed on low, beat in one egg at a time. Add the grated carrot and mix until just combined.
  3. In a small mixing bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, nutmeg and raisins. With mixing speed on low, slowly add the dry ingredients. Mix until combined.
  4. In a medium size mixing bowl (using a hand mixer or a sturdy spatula) beat together cream cheese, powdered sugar, egg, salt and vanilla bean paste until smooth and creamy. Set aside. (not done in my pictures)
  5. Pour the carrot cake batter into the prepared pan, then top with cream cheese mixture, making sure to spread evenly across the batter.
  6. Bake for 30-35 minutes (or about 1 hour for a loaf). The cream cheese should be lightly browned on top and it will crack.
  7. Remove from oven and allow to cool in pan for  about 2 minutes then loosen the edges with a knife and transfer to a cooling rack and allow to cool for 15 more minutes before serving.



Adapted from: Life Made Simple stephenandnatalie


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