Olive Oil Carrot Cake Bread
Yield: 1 9x5-inch loaf
  • 3 cups unbleached all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon freshly grated nutmeg
  • ½ cup (1 stick) unsalted butter, room temperature
  • ⅔ cup extra virgin olive oil
  • 1 cup granulated white sugar
  • 3 large eggs, room temperature
  • 3 cups grated carrots
  1. Heat your oven to 350 degrees and grease a 9X5 loaf pan
  2. In a medium bowl combine the flour, baking powder, soda, salt, cinnamon, allspice and nutmeg.
  3. In 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.
  4. Beat in the eggs on at a time, scraping down the sides and bottom of the bowl.
  5. Mix in the grated carrots and then the flour mixture in two parts, careful not to overmix the batter.
  6. Pour 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.
  7. Let cool completely on a wire rack before removing from the pan.
  8. Store in an airtight container in the refrigerator for up to one week.
Recipe by Stephie Cooks at https://www.stephiecooks.com/friends-first-with-the-girl-in-the-little-red-kitchen-olive-oil-carrot-cake-bread/