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{Friends First with The Girl in the Little Red Kitchen} Olive Oil Carrot Cake Bread

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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.

Carrot Cake Bread-4
Welcome to May, friends! We haven’t had a ton of April showers here (though we did have some April snow showers…gross), but I am still looking forward to May flowers. May always seems to be the beginning of the summer craziness, so we probably all need some of today’s recipe to give us some energy to power through, right?

susan girl in the little red kitchen
May’s Friends First guest is my friend Susan from The Girl in the Little Red Kitchen. As if her blog name itself wasn’t adorable enough, she makes sure to incorporate her pug, Sir Pugsley, into the fun. I mean, her blog’s header includes a cartoon of her and her pup – how cute is that? {Aside: Is anyone else noticing that quite a lot of my Friends First guests are also huge animal lovers? I have awesome friends. Oh, and Susan is also a fellow curly-haired girl…so even more awesome points in her favor.} Susan lives in a small Brooklyn apartment that she shares with her husband and Sir Pugsley, and she believes equally in seasonal cooking, making use of your local CSA and farmers’ market, and baked goods. Oh, and a good cocktail every now and again- basically all of the good things in life. She has made us a beeeeeautiful Olive Oil Carrot Cake Bread that has me wanting to lick my computer screen, so let’s hand it over to her!

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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.

Carrot Cake Bread-2

Thanks, Susan! Be sure to follow The Girl in the Little Red Kitchen on FacebookTwitter, Pinterest, and Instagram so that you never miss a single delicious post. 

Olive Oil Carrot Cake Bread
 
Yield: 1 9x5-inch loaf
Ingredients
  • 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
Instructions
  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.

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Carrot Cake with Lemon Frosting | stetted

Monday 2nd of March 2015

[…] Olive Oil Carrot Cake Bread – Stephie Cooks […]

Banana Bacon Pancakes | Eat Your Heart Out

Monday 5th of May 2014

[…] dedicated to brunch. Susan from The Girl in the Little Red Kitchen (I know you remember her from last week’s Friends First post) and Terri from Love and Confections have been working tirelessly to organize 32 bloggers and 11 […]

#BrunchWeek Giveaway | Eat Your Heart Out

Monday 5th of May 2014

[…] from The Girl in the Little Red Kitchen (I know you remember her from last week’s Friends First post) and Terri from Love and Confections have been working tirelessly to organize 32 bloggers and 11 […]

Julia

Saturday 3rd of May 2014

MMMMM! I want this for breakfast with gobs of butter and honey! Nice to meet you, Susan!

FarmerFi

Thursday 1st of May 2014

Love carrot cake and had never thought to try it as a bread. This looks brilliant. And our dogs eat carrots too. Weirdly, it's one of their favourite things, the mere sound of the carrot peeler brings them running.

Stephie

Friday 2nd of May 2014

My boyfriend's parents have Weimaraners and they looove carrots. Also bananas. You would think with all those healthy snacks that one of them wouldn't be chubby. ;-)