I baked a super yummy snack cake this past week. I had been wanting to bake it for quite a while, but I just couldn’t seem to find the time between my school work, family stuff, house stuff, church stuff…ya know how it is. Anyway, I finally got around to it on Saturday.
I found the original recipe here. Of course, I tweaked it a bit. Here’s my version.
Yummy Carrot Bread
1/2 cup oil
1/2 cup apple butter
1/1/2 cups finely shredded carrots
8oz can pineapple tidbits
2 tsp vanilla
3 c flour
1 cup shredded coconut
1 tsp baking soda
1 tsp salt
Beat eggs and sugar about 2 min until fluffy. Add in oil and apple butter. Beat another min or so. Stir in carrots, pineapple and vanilla and stir until well combined. In a sperate bowl, mix together the remaining ingredients. Slow add to the wet ingredients while stirring. Mix until completely combined. Divide the batter between 2 greased loaf pans. Bake at 325 for 45-60 min or until a toothpick inserted in the center comes out clean.
This was a really nice snack bread. Not too sweet, moist and just yummy. This would make a great dessert with a scoop of vanilla ice cream or a drizzle of a simple powdered sugar glaze. I think I will add more pineapple next time. I didn’t have the tidbits, so I whizzed up some chunks, but I think I whizzed them up a bit too much. I would have liked to have had bigger pieces of pineapple in my bread. I think you would get that with the tidbits. I also used the last bit of the homemade apple butter I canned. The original recipe calls for apple sauce and some other spices. Because the apple butter has spiced in it, I omitted them from the recipe.
I will be making this again. We ate 1/2 a loaf right away and put the remaining 1 1/2 loaves in the freezer for later.