Carrot Cake Bread (Quick Bread)

vanillaandbean.com

peltz

subheading: For the Cake/Bread:

¾ cup (80 grams) Pecans or Walnuts

1 ¼ cup (175 grams) Unbleached All Purpose Flour I use Bob's Red Mill

1 tablespoon Corn Starch

½ teaspoon Ground Ginger

1 teaspoon Ground Cinnamon

½ teaspoon Fine Sea Salt

1 ¼ teaspoon Baking Powder

½ teaspoon Baking Soda

⅓ cup (70 grams) Dark Brown Sugar or light, packed

⅓ cup (75 grams) Cane Sugar

¾ cup (150 grams) Coconut Oil melted and warm to touch, or Canola Oil

1 Large Orange zested and 2 tablespoons of orange juice

2 Whole Eggs room temperature* see note

2 teaspoons Vanilla Extract

⅓ cup (75 grams) Unsweetened Whole Milk Yogurt or Greek Yogurt

1 ¼ cups (160 grams) Finely Shredded Carrots packed, about 3 medium carrots

subheading: For the Icing:

5 tablespoons Unsalted Butter room temperature

7 ounces (200 grams) Cream Cheese room temperature

⅓ cup (40g) Powdered Sugar sifted

1 Large Orange zested

½ Vanilla Bean scraped, or use ½ tsp vanilla bean paste or 1 teaspoon vanilla extract

Orange Juice fresh squeezed, a few teaspoons for loosening the icing if needed.

Directions at vanillaandbean.com

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