I love carrot cake. Love it. I’ve perfected a carrot cake recipe and can almost make it in my sleep {because good grief I have a TON of carrots to use up!}. And I thought it was my favorite carrot recipe. It now has some serious competition! Holy canolies people, I wished I had made this carrot bread sooner. Because hello, this cake was freakin’ awesome.
Ingredients
2 1/2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda {15 Cool Uses for Baking Soda}
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt
1/2 cup applesauce
3 eggs
1/2 cup milk {I used 2%}
2 cups shredded carrots
1 1/3 cups sweetened coconut flakes
1/2 cup raisins {optional}
1/2 cup walnuts, chopped {optional}
Directions
Preheat oven to 350 F. Thoroughly grease 2 bread pans and set aside. In a large mixing bowl, combine first 6 ingredients. In a separate bowl, mix applesauce, eggs, and milk until incorporated. Combine wet and dry ingredients and stir just until blended. Fold in remaining ingredients. Divide batter equally between prepared pans and bake for 50-55 minutes or until cooked through.
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