Bahama Mama Carrot Loaf
Hello from the Bahamas! As we cruise through the Exuma Islands, I’ve been whipping up dishes left and right. I tested new recipes before this trip to keep things exciting and fresh. Every morning, I try to balance out savory breakfast dishes with a pastry or a sweet treat, and this time, I knew I wanted to bring something special to the table: a carrot loaf bread with mascarpone cream cheese frosting.
Inspired by some old family recipes from the '70s, I spent two days perfecting this carrot cake loaf until I landed on the ideal version. The result? A dense, sweet, and super moist loaf that’s packed with shredded carrots and topped with a rich, creamy mascarpone frosting. It’s become an instant hit on board, and I hope it becomes a favorite in your kitchen too!
Why You’ll Love This Carrot Loaf Bread
This carrot loaf bread is the perfect breakfast treat, snack, or even dessert. It’s not too sweet, has just the right amount of spice, and the mascarpone cream cheese frosting is the ultimate finishing touch. Plus, it’s easy to make, and you probably have most of the ingredients on hand!
Ingredients
For the Carrot Loaf Bread:
2.5 cups shredded carrots (pulse in a food processor for the perfect texture)
4 tbsp unsalted butter, room temperature
1.5 cups brown sugar
1/2 cup white sugar
3 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1.5 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
For the Mascarpone Cream Cheese Frosting:
8 oz cream cheese, room temperature (or use whipped cream cheese for an airier texture)
2 tbsp mascarpone cheese
1.25 cups powdered sugar
1 tsp vanilla extract
Instructions
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper, allowing some overhang for easy removal.
2. Prepare the Carrots: Shred 2.5 cups of carrots. For the best consistency, pulse the shredded carrots in a food processor until they’re finely grated but still retain some texture.
3. Mix the Wet Ingredients: In a large mixing bowl, beat together the room-temperature butter, brown sugar, and white sugar until the mixture is smooth and creamy. Add in the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make sure the spices are evenly distributed.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded carrots until evenly incorporated, being careful not to overmix the batter.
6. Bake the Loaf: Pour the carrot cake batter into the lined loaf pan and spread it evenly. Bake in the preheated oven for 45-55 minutes, or until the loaf is golden brown on top. To check if it’s done, insert a toothpick in the center; if it comes out clean or with a few crumbs, it’s ready. If it has batter on it, give it a few more minutes.
7. Prepare the Mascarpone Cream Cheese Frosting: While the loaf is baking, make the frosting. In a mixing bowl, beat the cream cheese and powdered sugar until smooth and fluffy. Add the mascarpone and vanilla extract, beating until well combined and creamy.
8. Cool and Frost: Let the loaf cool completely in the pan before removing it. Once it’s fully cooled, spread a generous layer of the mascarpone cream cheese frosting on top. Slice, serve, and enjoy!
Tips for Making the Perfect Carrot Loaf Bread
Shredded Carrots: Processing the carrots a bit after shredding helps incorporate them into the batter more evenly, giving a smooth, moist crumb without big chunks. You can pulse them in a food processor for the best and quickest results. Store bought shredded carrots will also do the trick!
Room Temperature Ingredients: Room temperature butter and eggs make a big difference in the texture of the loaf, helping it bake up soft and fluffy.
Adjust the Sweetness: The frosting is lightly sweet, complementing the carrot loaf without overpowering it. If you want a sweeter frosting, you can add an extra tablespoon or two of powdered sugar.
Why This Recipe is Perfect for Breakfast (or Anytime)
This carrot loaf bread is dense and hearty enough to keep you satisfied through the morning, yet light enough to enjoy any time of day. The slight tang from the mascarpone and cream cheese frosting takes it to the next level, adding a creamy richness that’s not overly sweet.
A Taste of the Islands
While we might be sailing through the Bahamas, the cozy flavors in this loaf bring a taste of home wherever you are. So whether you’re on the water or in your own kitchen, this carrot loaf bread is sure to bring warmth and sweetness to your day.
Bahama Mama Carrot Loaf
Ingredients
Instructions
- Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper, allowing some overhang for easy removal.
- Shred 2.5 cups of carrots. For the best consistency, pulse the shredded carrots in a food processor until they’re finely grated but still retain some texture.
- In a large mixing bowl, beat together the room-temperature butter, brown sugar, and white sugar until the mixture is smooth and creamy. Add in the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, cinnamon, and salt. Make sure the spices are evenly distributed.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded carrots until evenly incorporated, being careful not to overmix the batter.
- Pour the carrot cake batter into the lined loaf pan and spread it evenly. Bake in the preheated oven for 45-55 minutes, or until the loaf is golden brown on top. To check if it’s done, insert a toothpick in the center; if it comes out clean or with a few crumbs, it’s ready. If it has batter on it, give it a few more minutes.
- While the loaf is baking, make the frosting. In a mixing bowl, beat the cream cheese and powdered sugar until smooth and fluffy. Add the mascarpone and vanilla extract, beating until well combined and creamy.
- Let the loaf cool completely in the pan before removing it. Once it’s fully cooled, spread a generous layer of the mascarpone cream cheese frosting on top. Slice, serve, and enjoy!
