With the cold weather settling in, I’m spending my evenings in the kitchen baking for the purpose of using our oven to heat our tiny apartment. Plus, having warm treats in the house is a major mood lifter (hygee anyone?)
Today’s recipe came about because my mother gifted me a set of loaf pans for Christmas. Her reasoning: maybe I’d stop borrowing hers! Also, my father got me a new KitchenAid food processor which has an awesome attachment that makes grating vegetables a dream!
I love sneaking vegetables into baked goods. Zucchini and carrot breads are some of my favorite because they’re so easy and tasty. However, breads don’t always love me. I’ve learned over time that a gentle approach is best- folding rather than mixing ingredients together. Otherwise, as a rule of thumb, I keep a one bowl mindset, starting with wet ingredients and moving to dry.
1 stick of butter, melted
2 cups flour
3/4 cups sugar
1 tsp. baking soda
2 tsp. ginger
1 tsp. cinnamon
1 tsp. nutmeg
1 1/4 cups grated carrots
1/4 cup cream cheese
2 tbsp. butter
1 1/2 cups powdered sugar
2 tbsp. milk
In a bowl, mix together eggs, melted butter, and milk. In a separate bowl, combine flour, sugar, baking soda, and spices. Slowly add your dry mixture to your wet mixture and combine, being careful not to over-mix. Then, fold in grated carrots to the batter. Spoon into a loaf pan and baked at 350 degrees Fahrenheit for 45 minutes. Remove from oven and let cool completely.
In a stand mixer, blend cream cheese and butter until smooth. Add powdered sugar and milk until your frosting has a smooth, creamy consistency. Carefully spread over your loaf and top with crushed nuts (pepitas, pistachios, etc.) Serve in slices.
Do you have a go-to baked good when the weather gets cold? If you give this recipe a try, let me know how it turns out!