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Simply Delicious Carrot Bread Recipe

This carrot bread recipe can do triple duty—it’s a breakfast, a snack, or a dessert! Carrot baby food is the secret ingredient for a low-fat but moist bread. If it starts to go stale after a couple days, simply toast it and enjoy it with butter.

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Carrot Bread Recipe

Ingredients

1 1/2 cups (375 mL) white flour
1 teaspoon (5 mL) baking powder
1 teaspoon (5 mL) baking soda
1 teaspoon (5 mL) cinnamon
1 teaspoon (5 mL) nutmeg
1/2 teaspoon (2.5 mL) allspice
1/4 teaspoon (1.25 mL) salt
1 cup (250 mL) honey
2/3 cup (150 mL) melted butter
2 eggs
1 cup (250 mL) carrot baby food
1/2 cup (125 mL) chopped pecans

Directions

Preheat oven to 350°F (180° C).

Butter a square cake pan.

In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. Beat the melted butter, honey, eggs, and baby food together in a separate bowl, then mix with dry ingredients. Stir in chopped pecans until just combined. Transfer the batter to the cake pan. Bake for 50-55 minutes.

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