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Carrot Cake Bread
Carrot Cake Bread is everything you love about carrot cake baked into a loaf. It is packed full of flavor, loaded with grated carrot, and topped with dried fruits and nuts!
Prep Time: 15 minutes 
Cook Time: 55 – 60 minutes
Yield: 9-inch x 5-inch loaf pan
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup vegetable oil, canola oil, or melted coconut oil
- 2 large eggs, at room temperature
- 1 cup packed dark brown sugar
- ⅓ cup Frigo® Whole Milk Ricotta Cheese
- 1 teaspoon pure vanilla extract
- 1 ½ cups peeled and shredded carrots (about 4 large carrots)
- Toppings: ½ cup chopped walnuts or pecans, raisins, dried cranberries, or dried fruit mixture
Directions
Preheat the oven to 350°F. Grease a 9×5 inch loaf pan or two mini loaf pans.
Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl until combined. Set aside.
In a medium bowl, whisk the oil, eggs, brown sugar, Frigo® Whole Milk Ricotta Cheese, and vanilla together until combined. Pour the wet ingredients into the dry ingredients and gently whisk until combined. Fold in the carrots.
Spread the batter into the prepared loaf pan. Top with toppings and lightly spray with cooking spray. Loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top. Bake for 50 – 65 minutes (mini loaves 45 – 55 minutes). Baking times vary so keep an eye on your loaves. The bread is done when a toothpick inserted in the center comes out clean. Remove the bread from the oven.
Cool completely in the pan set on a wire rack.
