Carrot Cake Bread made with baking sugar alternative

Molly Marzalek-Kelly

This flavorful bread is everything you love about carrot cake, delivered in an easy to bake loaf. Brimming with spices and subtly sweetened with our baking sugar alternative, this is a slice of carrot “cake” you can enjoy without any added sugar.

Prep
25 mins
Bake
45 to 50 mins
Total
8 mins
Yield
one 8 1/2” x 4 1/2” loaf
Carrot Cake Bread made with baking sugar alternative

Instructions

  1. Preheat the oven to 350°F. Lightly grease an 8 1/2” x 4 1/2” loaf pan.

  2. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and spices. Set aside.

  3. In a separate medium bowl, whisk together the baking sugar alternative, milk, oil, and eggs until smooth.

  4. Add the dry ingredients to the wet ingredients, stirring gently until combined.

  5. Stir in the carrots, walnuts, and coconut.

  6. Scoop the batter into the prepared pan and smooth the top.

  7. Bake the bread for 45 to 50 minutes, until a toothpick inserted into the center comes out clean. Tent the loaf with aluminum foil after 35 minutes to prevent over-browning.

  8. Remove the bread from the oven and cool it in the pan for 10 minutes before turning it out onto a rack to cool completely.

  9. Store the bread at room temperature, well wrapped, for several days; freeze for longer storage.

Tips from our Bakers

  • This recipe was developed using King Arthur Baking Sugar Alternative. Using another sugar replacement or alternative, one with a different formulation, will yield different results. For best success, use the specific product called for: King Arthur Baking Sugar Alternative.