I love making carrot flavored desserts. They pack so much flavor, especially with my favorite little tip. Grated carrots just aren’t enough. You really need both grated carrots AND carrot puree to take things from good to out of this world. It’s not hard to make, and it adds unparalleled flavor, sweetness, and moisture.
So, of course, just like in my Carrot Cake Recipe and these Carrot Cake Cupcakes, I went ahead and used both grated carrot and carrot puree in this carrot cake loaf. I added some thoughtfully chosen warming spices as well, and the results were amazing. A moist, tender carrot cake (or carrot bread?) that you’ll be craving for breakfast AND dessert.
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