In the continuation of “The Week of the Pineapple” I found another recipe that I could use. In addition, I am desperately trying to find something that sounds good and would actually be EATEN in the house. Lastly, Thanksgiving is right around the corner and wouldn’t it be nice to find some family recipes that I could actually use? Or at the very least give as a hostess gift?
Enter the “It’s not a carrot cake, it’s carrot bread that taste exactly like carrot cake”. This thing is really good y’all and perfect for those of us that don’t have an over active sweet tooth (me). As much as I love cakes and cookies, I’m honestly not a big fan of frosting. My husband and daughter think that there is something seriously wrong with me and that perhaps a doctor could help.
Also, this could not be easier. The whole process took minutes if you don’t count shredding the carrots. What was even nicer was that my daughter is currently studying for some culinary exams, and was using carrots to practice knife cuts…I just scooped up the “practice” and ran it through the mini-Cuisinart.
I will admit at this point I still hadn’t put two and two together and realized I was basically making a carrot cake in a loaf pan. Apparently some subtleties escape me. I baked it and let it cool and the whole time thinking “There is an odd but familiar smell in the kitchen”. Duh.
You can certainly make a frosting, but I think it’s too much. If you want extra sweetness, I would think a glaze would be a much better bet. I like this one so much I’m actually going to add the recipe for easy printing!
We have our first hit!
Carrot Pineapple Bread
- 1 1/2 cup flour
- 1 cup sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 eggs, beaten
- 1 cup shredded carrot
- 2/3 cup vegetable oil
- 1/2 cup crushed pineapple, with juice
- 1 tsp vanilla
- Set oven to 350
- Combine first six ingredients in a large bowl. Give a quick whisk to blend.
- Stir in the remaining ingredients and beat at medium speed until well combined (about 2 minutes)
- Pour into a greased and floured 9×5 loaf pan and bake for 50 to 55 minutes.