Carrot Cake Bread
I was looking through my vintage cookbooks looking for a carrot cake recipe.
It has been a while since I have posted to The Vintage Recipe Project.
Now that Spring is here and Easter is coming early this year I thought I would update a vintage carrot cake recipe. But guess what? In the 5 or 6 vintage cookbooks and booklets I looked in I couldn’t find a carrot cake recipe.
What’s up with that?
I discussed this with my MIL because all of the really old vintage recipe booklets I have come from her, her mother and grandmother. She couldn’t remember eating carrot cake when she was young. She could remember eating it as an adult but not as a child.
So what does that mean? Carrot cake wasn’t around then? Or where she grew up carrot cake wasn’t something they ate?
Could carrot cake be a regional thing? As a young child my MIL lived in Dover, Ohio. Her family then moved down to South Florida. The same area of South Florida that I would also move to and grow up in. I remember eating carrot cake. Is it a southern recipe? I’ll have to do more research to figure this out.
I found this recipe in a Betty Crocker Cook Book circa 1996. The title is Carrot Cake but after I made it and baked it, it turned out more like a bread then a cake.
To me carrot cake is fluffy and soft.
This recipe turned out dense like my cranberry bread.
So I have renamed it. The name as it was printed is not the way it turned out for me.
Carrot Cake Bread Recipe
1 ½ cup granulated sugar
1 cup vegetable oil
3 large eggs
1 ½ teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
½ tsp salt
1 ½ teaspoon cinnamon
¼ teaspoon nutmeg
3 cups shredded carrots
½ cup chopped nuts
Makes two loaves
Preheat oven to 350.
Grease two small loaf pans with shortening and then lightly flour.
Mix sugar, eggs, oil and vanilla in a large bowl until blended.
Whisk flour, baking soda and salt in a small bowl.
Add dry ingredients to wet ingredients until moistened.
Add shredded carrots and chopped nuts.
Fold until evenly incorporated.
Pour into pans and bake for 40 to 45 minutes. Baking times will vary. Adjust baking times to fit your oven. Check at about 35 minutes. If the bread is still wet and gooey in the center cook for 5 to 10 minutes longer.
You don’t want to over bake. My oven took 43 minutes. Insert a tooth pick in the center to check for done-ness.
Cool completely before slicing. This bread would freeze well.
I also made a cream cheese frosting and topped a slice with the cream cheese frosting and a spoonful of carrot cake jam.
It was very tasty like this.
But the bread has a very good flavor without the frosting also.
Originally when I expected a cake from this recipe I made the frosting and planned on filling the center of the cake with a layer of frosting and a thin layer of the carrot cake jam.
I had to improvise when the recipe baked up dense a like sweet bread instead of a cake.
You could serve this as is or make a cream cheese frosting as I did for a topping. Or even a spoon of whipped cream would be nice.
I froze one loaf and enjoyed the other. It stayed very moist wrapped in plastic wrap on my counter.