Recipes and Cooking Carrot Cake Quick Bread Be the first to rate & review! Carrot cake in bread form? Yes, please! Keep the structure of the bread light by shredding the carrot by hand on the fine-shredding surface of a box grater (avoid using a food processor, which can result in a soggy, dense texture). By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 28, 2020 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Prep Time: 25 mins Bake Time: 55 mins Cool Time: 1 hrs Total Time: 2 hrs 20 mins Servings: 12 Yield: 1 loaf (12 slices) Jump to Nutrition Facts Ingredients 1 ½ cup all-purpose flour 1 teaspoon baking powder ½ teaspoon salt ½ teaspoon ground cinnamon ¼ teaspoon baking soda 2 eggs, lightly beaten 1 ½ cup lightly packed, finely shredded carrots ¾ cup vegetable oil ½ cup granulated sugar ½ cup packed brown sugar 1 teaspoon vanilla 1 cup chopped candied or glazed pecans or toasted, chopped pecans 2 tablespoon quick-cooking rolled oats 1 tablespoon sweetened shredded coconut 1 tablespoon melted butter Directions Preheat oven to 350°F. Grease bottom and 1/2 inch up sides of an 8x4-inch 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 the next six ingredients (through vanilla). Add carrot mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in 1/2 cup of the candied pecans. Spread batter into prepared pan. For streusel, in a small bowl combine the remaining 1/2 cup candied pecans, the oats, coconut, and butter. Sprinkle over batter. Bake 55 to 60 minutes or until a toothpick comes out clean. Cover loaf with foil the last 10 minutes of baking, if necessary, to prevent overbrowning. Cool in pan on a wire rack 10 minutes. Remove from pan; cool on wire rack. Wrap and store overnight before slicing. Rate it Print Nutrition Facts (per serving) 328 Calories 20g Fat 35g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 328 % Daily Value * Total Fat 20g 26% Saturated Fat 3g 15% Cholesterol 34mg 11% Sodium 231mg 10% Total Carbohydrate 35g 13% Total Sugars 22g Protein 3g Calcium 39mg 3% Iron 1mg 6% Potassium 47mg 1% Folate, total 33mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.