I only had a brownie pan and a quick bread pan available, so I opted to adapt one of my carrot cakes to a quick bread one day! Voila! It worked well, but it wasn’t very sweet… a good sweetness level to be breakfast without icing and dessert with icing! If you want it sweeter, the recipe is probably robust enough to add another half cup of sugar, but let me know how it goes.
Total time (including baking): 1 hour. Makes 1 loaf (9×5″).
Materials: 1 mixing bowl; processor or carrot shredder; measuring vessels; loaf pan. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- 3 tbsp oil
- ¾ cup sugar
- 3 eggs
- 12 oz carrots
- 1 oz crushed walnuts
- ½ cup plain European yogurt
- 2 ½ cups all purpose flour (can sub up to half with whole wheat flour)
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp vanilla
- Salt, ginger, nutmeg, cloves, cardamom to your desire
Instructions:
- Preheat oven to 350˚F. Butter the loaf pan.
- Grate, shred, or process the 12 oz of carrots. I put them in my Ninja processor until they’re finely diced (don’t let them get mushy though).
- Mix the 3 tbsp oil and ¾ cup sugar in a mixing bowl.
- Add dash of vanilla and spices and stir.
- Add the carrots and the walnuts.
- Stir in the ½ cup plain yogurt.
- Add the 2 ½ cups flour, 1 tsp baking soda, and 2 tsp baking powder and stir all together until just combined.
- Pour into loaf pan and bake at 350˚F for about 50-60 minutes (depends on your oven).
- Best taste if cooled completely! Also, I recommend icing it with this cream cheese frosting (but let it cool first).
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