This is carrot cake that’s been infused with apples and baked as a loaf.
So it’s not cake anymore. It’s bread. Therefore you can have more and definitely can have it for breakfast.
Baking with both carrots and apples not only adds chewy texture and natural sweetness, but they add so much moisture that it’s impossible to have a dry loaf.
I adapted the basic ratios from Cream Cheese-Filled Pumpkin Bread, a personal and fan favorite, to make way for grated carrots and apples. I grated the carrot and apple by hand using the coarsest blade on a box grater. It literally takes two minutes and I’d spend much more time washing food processor parts than quickly doing it the old-fashioned way.
It’s an easy, no mixer recipe that goes from bowl to oven in minutes. I used melted coconut oil so there’s no butter to cream and no mixer to dirty. Oil keeps bread softer and springier than butter, and I prefer the taste. Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if you’d like.
1 large egg
1/2 cup light brown sugar, packed
1/3 cup liquid-state coconut oil (canola or vegetable may be substituted)
1/4 cup granulated sugar
1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
2 teaspoons vanilla extract
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt, optional and to taste
3/4 cup grated carrots (about 1 large peeled and trimmed carrot)
3/4 cup grated apples (I used 1 medium unpeeled Fuji; try Gala, Honeycrisp or similar)
Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. (I haven’t tried the recipe in an 8×4-inch pan and cannot comment on how long it will take to bake, but use an 8×4 pan if you prefer a taller loaf.)
In a large bowl, add the the first eight ingredients, through nutmeg, and whisk to combine.
Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
Add the carrots, apples, and fold gently to combine.
Turn batter (it’s very thick, this is what you want) out into the prepared pan, smoothing the top lightly with a spatula.
You can find complete recipes of this CARROT APPLE BREAD in averiecooks.com