Let us eat cake

Carrot Cake Bread, that is.

I’ve been itching to make this since I made zucchini bread the other week. I’m not sure why – it just sounded good.

And good it was. It’s not overly sweet and the spice is definitely there. I enjoyed mine with some non-dairy spread but it might make an excellent French toast. Just sayin’.

Carrot Cake Bread

Adapted from Eating Well 

3/4 cup low-fat soy milk

2 eggs

3/4 cup sugar

1/3 cup canola oil

1 teaspoon vanilla extract

2 cups shredded carrot

1 cup whole-wheat flour

1 cup all purpose flour

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1/2 teaspoon salt

1/2 cup raisins, or more to taste

Preheat oven to 350 degrees. Coat a 9-by-5-inch loaf pan with cooking spray.

Whisk milk, eggs, sugar, oil and vanilla in medium bowl. Stir in carrots. Combine flour, baking powder, cinnamon, nutmeg, allspice and salt in a large bowl. Add the wet ingredients and raisins to dry ingredients; stir until just combined. Transfer the batter to the prepared pan.

Bake until golden brown and a knife inserted into the center comes out clean, 50 minutes to 1 hour. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for at least 1 hour before slicing.