Servings: 10 to 12 slices
Prep time: 15 minutes
Cook time: 50 to 60 minutes
Ingredients
- 250 g (2 cups) all-purpose flour
- 5 ml (1 teaspoon) baking powder
- 5 ml (1 teaspoon) baking soda
- 7.5 ml (1 ½ teaspoons) ground cinnamon
- 2.5 ml (½ teaspoon) ground ginger
- 1 ml (¼ teaspoon) ground nutmeg
- 1 pinch of salt
- 2 eggs
- 125 ml (½ cup) brown sugar
- 80 ml (⅓ cup) maple syrup
- 125 ml (½ cup) vegetable oil
- 125 ml (½ cup) plain Greek yogurt
- 5 ml (1 teaspoon) vanilla extract
- 250 ml (1 cup) carrots, finely grated
- 125 ml (½ cup) walnuts or pecans, chopped
- 80 ml (⅓ cup) raisins, optional
Preparation
- Preheat the oven to 180 °C (350 °F). Butter a 23 x 13 cm (9 x 5 in.) loaf pan or line it with parchment paper.
- In a bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In another bowl, whisk the eggs with the brown sugar and maple syrup. Add the oil, yogurt, and vanilla. Mix until smooth.
- Stir in the carrots. Add the dry ingredients and mix just enough to moisten the flour.
- Add the walnuts and raisins, if desired. Mix gently.
- Pour the batter into the pan and smooth the surface. Top with a few extra walnuts, if desired.
- Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let cool for 15 minutes before removing from the pan, then let cool completely on a wire rack.
Cream Cheese Frosting
Ingredients
- 125 g (½ package) cream cheese, softened
- 30 ml (2 tbsp) maple syrup
- 2.5 ml (½ tsp) vanilla extract
Preparation
- In a bowl, mix the cream cheese, maple syrup, and vanilla until smooth.
- Spread over the completely cooled bread.
