Skip the Shredding Carrot Bread
— By Alex Gayton, Assistant EFNEP Coordinator & Social Media Coordinator, Expanded Food Nutrition and Education Program (EFNEP), University of Maine Cooperative Extension
Visit the University of Maine Cooperative Extension’s recipe website for the Carrot Bread recipe and recipe video.
If you are looking for something similar to carrot cake but want it to pass as a breakfast quick bread or snack, try this Carrot Bread recipe! All you’ll need is flour, baking soda, cinnamon, eggs (or egg replacer), sugar, oil, and carrots.
If you are like me and love carrot bread or cake, but don’t like the process of shredding carrots because you usually shred your fingers, I recommend trying the process we note in the recipe. This simplified process is to cook chopped raw carrots to make them tender and then mash them. Or consider using drained and rinsed canned carrots with no salt added because they are already cooked and tender to mash. Yes, I have tried this and it worked great! Note that choosing canned carrots that have no salt is important because if it has salt added it will change the flavor of the carrot bread salty and increase the sodium content which wouldn’t be ideal.
If you want to have a similar taste to the deliciousness of cream cheese frosting, you could add whipped cream cheese as a topping for individual slices. If you want to make this recipe into a dessert, you could make a cream cheese frosting and drizzle it over the loaf of carrot bread.