olive oil carrot cake bread
This is a very good mix of cake and quick bread that will vanish rather quickly.
prep time
20 Min
cook time
1 Hr
method
Bake
yield
makes 1 loaf
Ingredients
- 3 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon allspice, ground
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup unsalted butter, room temperature
- 2/3 cup extra virgin olive oil
- 1 cup granulated white sugar
- 3 large eggs, room temperature
- 3 cups grated carrots
How To Make olive oil carrot cake bread
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Step 1Heat your oven to 350 degrees and grease a 9X5 loaf pan
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Step 2In a medium bowl combine the flour, baking powder, soda, salt, cinnamon, allspice and nutmeg.
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Step 3In the bowl of your stand mixer, fitted with the paddle attachment cream the butter and sugar on medium for about 1 minute. Mix in the olive oil until combined.
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Step 4Beat in the eggs on at a time, scraping down the sides and bottom of the bowl. Mix in the grated carrots and then the flour mixture in two parts, careful not to over mix the batter.
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Step 5Pour the batter into your prepared loaf pan and bake for an 1 hour to 1 hour and 15 minutes or until a toothpick inserted comes out clean.
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Step 6Let cool completely on a wire rack before removing from the pan. Store in an airtight container in the refrigerator for up to one week.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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