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.

Source: Better Homes and Gardens

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Credit: Brie Passano

Recipe Summary

prep:
25 mins
bake:
55 mins
cool:
1 hr
total:
2 hrs 20 mins
Servings:
12
Yield:
1 loaf (12 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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; fat 18g; cholesterol 36mg; saturated fat 3g; carbohydrates 38g; mono fat 4g; poly fat 10g; insoluble fiber 1g; sugars 24g; protein 3g; vitamin a 1311.8IU; vitamin c 0.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.9mg; folate 32.9mcg; vitamin b12 0.1mcg; sodium 207mg; potassium 47mg; calcium 50mg; iron 1mg.
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