Carrot Cake Amish Friendship Bread with Cream Cheese Frosting

February 16, 2011 8 Comments
Pinterest

Submitted by: Friendship Bread Kitchen
Image (c) Friendship Bread Kitchen

“Just like your favorite carrot cake, this loaf is the perfect picnic guest.”

Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 16
Yield: 2 loaves

At a Glance

  • increase cinnamon to 1 tablespoon
  • add 3 medium carrots, shredded
  • add 1/2 chunky homestyle applesauce
  • add 1 teaspoon ground nutmeg
  • add 1/2 teaspoon ground cloves

Ingredients

1 cup Amish Friendship Bread Starter
3 eggs
1 cup oil
1/2 cup milk
1/2 cup chunky homestyle applesauce
1 cup sugar
1/2 teaspoon vanilla
1 tablespoon cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups flour
1-2 small boxes vanilla instant pudding
1 cup nuts, chopped
1 cup raisins
3 medium carrots, shredded
Cream Cheese Frosting

Directions

  1. Preheat oven to 325° F (165° C).
  2. In a large mixing bowl, add ingredients as listed.
  3. Grease two large loaf pans.
  4. Dust the greased pans with cinnamon-sugar mixture of 1/2 teaspoon cinnamon and 1/2 cup sugar.
  5. Pour the batter evenly into loaf or cake pans and sprinkle the remaining cinnamon-sugar mixture on the top.
  6. Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
  7. ENJOY!

Kitchen Notes

This would be a wonderful variation made in mini Bundt pans. If using a pan with 4 molds, be sure to reduce baking time to 30 minutes before testing for readiness. Loaves should be thoroughly cooled before frosting.

Image Gallery

L  to R: (c) Friendship Bread Kitchen; (c) Friendship Bread Kitchen; (c) Friendship Bread Kitchen; (c) Beth Masog

 

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Comments

  1. Wai says:
    March 8, 2011 at 7:36 pm

    Made these the other day and brought some into the office with me… everyone loved them! Those that already had a starter on them asked for the recipe, to which I introduced them to this website!

    Reply
  2. Beth Masog says:
    April 5, 2011 at 1:42 pm

    I am so excited to try this recipe! Just 4 more days!

    Reply
  3. Deborah Paul says:
    May 2, 2011 at 12:08 pm

    Looks fabulous! I am going to have to make some starter and try some of these variation recipes!

    Reply
  4. bj martin says:
    May 11, 2011 at 9:20 am

    MY HUSBAND LOVES CARROT.
    I’M ALWAYS TRYING NEW RECIPES. HE’LL LOVE THIS

    Reply
  5. Carolyn O`Donnell says:
    August 20, 2011 at 12:04 pm

    Hi,
    When I take my starter out from freezer and let it sit, than can I use that one cup and rest of ingredients for this cake. Somewhere I read to first add 1/2c flour etc? Is this right?
    My recipe from the book for cake was so delicious. I`m trying the carrot next.
    Another question, do you test all these recipes?
    I have even started to print favorite recipes and put them in a binder.
    Thank you in advance
    Carolyn

    Reply
    • Susan says:
      October 6, 2011 at 10:54 am

      HI Carolyn
      Yes you can use the starter from the freezer, just make sure it gets to room temp. You will want to add or “feed” the starter if you are going to save another starter for another bake.

      All the recipes that say “Friendship Bread Kitchen” are recipes we tested and or created in the Kitchen. Other recipes submitted by Kitchen friends include their name!

      Thanks for joining us in the Kitchen. Feel free to submit your recipes, photos, kitchen tips and more!

      Reply
  6. Kathy says:
    October 6, 2011 at 5:59 am

    Rather than cream cheese frosting I dusted this with powdered sugar and like it much better. Much better than loaded with frosting in my opinion.

    Reply

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