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).
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
1 tsp vanilla extract
1 cup carrots, grated
½ cup pecans, chopped
- Preheat oven to 350°, Grease and flour a loaf pan
- In a large bowl, mix the sugars and vegetable oil together
- Stir in the remaining dry ingredients and vanilla
- Lightly beat the eggs, then stir into the batter
- Add the grated carrots to your batter, then fold in the pecans
- Bake for 50-60 minutes, or until a knife inserted to the center of the bread comes out clean
- Cool for at least 10 minutes, and enjoy!