Get your carrot cake fix in bread form with help from a cast-iron loaf pan. Now it's okay to eat cake for breakfast.

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Ingredients

Directions

  • Preheat oven to 350°F. Grease bottom and 1/2 inch up sides of an 8x4-inch cast-iron loaf pan. In a large bowl stir together first five ingredients (through baking soda). Make a well in center of flour mixture.

    In a medium bowl combine next six ingredients (through vanilla). Add carrot mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in pecans. Spread batter into prepared pan.

    Bake 55 to 60 minutes or until a toothpick comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool on wire rack. Wrap and store overnight before slicing. Before serving, top with Cream Cheese Drizzle and, if desired, additional candied pecans.

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Cream Cheese Drizzle

In a small bowl combine 1 oz. cream cheese and 1 Tbsp. butter until smooth. Stir in 1/2 cup powdered sugar and enough milk (about 1 Tbsp.) to reach drizzling consistency.

Nutrition Facts

322 calories, 18 g fat (3 g saturated fat, 10 g polyunsaturated fat, 4 g monounsaturated fat), 36 mg cholesterol, 207 mg sodium, 38 g carbohydrates, 1 g fiber, 24 g sugar, 3 g protein.

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