Easy quick bread that is full of olive oil and the flavors of carrot cake makes for a perfect snack. Or go ahead – have some for breakfast.
Hello there Friend Firsters (is that word? I’m making it a word). I’m Susan from The Girl In The Little Red Kitchen and I’m thrilled to be posting here today! I “met” Stephie through our friend Stefanie’s blog Sarcastic Cooking. I don’t remember when or how but a rogue comment here, a guest post there and and I found my way to Eat Your Heart Out.
In case you aren’t familiar with me, I’m a Brooklyn-based recipe developer, photographer, writer, and soon to be bakery owner and operator. What the what?
Yes, in just a few short weeks I’ll be launching my online bakery through kickstarter (shameless plug) and like all my fellow Brooklyn artisans, my cookies, brownies and blondies will be fresh, preservative-free and organic. What can I say? I fit the Brooklynite mold perfectly of a CSA member, farmer’s market shopper, and local shop supporter who wears skinny jeans, striped shirts, has a cute dog and a husband who is a musician.
That seasonal cooking transfers over to my blog and when I came into possession of too many carrots from my winter CSA share, something needed to be done with it. The pug loves snacking on them but he wasn’t about to chow down on 5+ pounds of carrots.
Since it’s spring, carrot cake recipes are floating around everywhere but I wanted to do something with the flavor of carrot cake without actually making a cake. Insert a quick bread! The batter comes together quickly and since it contains a vegetable and olive oil, I say go ahead and have a slice for breakfast. Want to make it more dessert fare? Throw together a quick cream cheese based glaze to drizzle on top. For today though, we are going with the bread as is.
- 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
- Heat your oven to 350 degrees and grease a 9X5 loaf pan
- In a medium bowl combine the flour, baking powder, soda, salt, cinnamon, allspice and nutmeg.
- 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.
- Beat 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 overmix the batter.
- 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.
- Let cool completely on a wire rack before removing from the pan.
- Store in an airtight container in the refrigerator for up to one week.