Carrot Cake is Dan’s absolute favorite dessert. But making a whole carrot cake is a lot of work, and way more unhealthy food than we need sitting around our house. So I decided to trying making a carrot bread instead. It’s easier, smaller, and just as delicious as the real thing.

The batter was a lot thicker than I expected it to be, so I had to work it a little once I added the carrots.

Some people like walnuts in their carrot cake, but I am 100% Team Pecan. Feel free to use either!

As a bonus, you can turn this into French Toast the next day by mixing together an egg, milk, cinnamon, and a pinch of flour (I always eyeball this, so I don’t have exact measurements).

 

Ingredients

¾ cup granulated sugar

¼ cup brown sugar

¾ cup vegetable oil

2 cups flour

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 pinch of salt

2 eggs

1 tsp vanilla extract

1 cup carrots, grated

½ cup pecans, chopped

 

Instructions

1. Preheat oven to 350°, Grease and flour a loaf pan
2. In a large bowl, mix the sugars and vegetable oil together
3. Stir in the remaining dry ingredients and vanilla
4. Lightly beat the eggs, then stir into the batter
5. Add the grated carrots to your batter, then fold in the pecans
6. Bake for 50-60 minutes, or until a knife inserted to the center of the bread comes out clean
7. Cool for at least 10 minutes, and enjoy!