Olive Oil Carrot Cake Bread

Love the taste of carrot cake but don’t want to put the effort into making one? Then give Olive Oil Carrot Cake Bread a try!

Olive Oil Carrot Cake Bread from The Girl In The Little Red Kitchen

Remember back in March when I was complaining about my CSA sending me too many beets this winter?

Well the good news is I finally made my way through the many pounds of beets and they stopped sending us some.

The bad news? They replaced the beets with carrots.

I love carrots. It’s the perfect snacking vegetable, a great vessel for hummus, an easy side dish and is pretty tasty in dessert.

Sir Pugsley is pretty crazy about them too.  I even make him dog biscuits with them.

However when you end up with about, oh I don’t know 6? 7? pounds of stored winter carrots at home, you need to figure something to do with and something fast.

These carrots are giant and while tasty; they aren’t my tender, colorful carrots I love to buy from the farmer’s market during the summer.  Plus as much as he’d love to go to town on them, Sir Pugsley is not allowed to have that many carrots!

What’s a girl to do? Make quick bread! That’s what! Not just any quick bread but one that tastes like carrot cake but good for you because it has olive oil.

Lucky for me, my friend Stephie at Eat Your Heart Out is letting me take over her space for the day for her  monthly friends first series.

Don’t know Stephie’s blog? Well for starters she makes blackberry moscow mules, honey pistachio granola, and strawberry goat cheese freekeh salad.

So check out my Olive Oil Carrot Cake Bread and stay for more of Stephie’s delicious recipes!

Olive Oil Carrot Cake Bread from The Girl In The Little Red Kitchen

Little Red Kitchen Bake Shop

17 thoughts on “Olive Oil Carrot Cake Bread

  1. Steve L. Vernon

    One of my favorite recipes, which I make at least 2-3 times during every Holiday season (between Thanksgiving and New Years) is my Aunt Louise’s old carrot cake with cream cheese icing (the secret is the well-drained crushed pineapple in the icing). A few years ago, I started using olive oil instead of regular cooking oil in the recipe. What a difference! Even richer! Plus I know it’s a bit healthier, as well. Can’t wait to try this one! Thanks!

  2. Aly ~ Cooking In Stilettos

    Try as I might – I can’t convince the JuniorSousPug to enjoy carrots – he just glares at me as if to say “really – go make me short ribs and get me an apple too” but veggies – not so much. I need to try making pug treats for him that incorporate carrots. (Or I’ll have Sir Pugsley have a “come to pug” chat with him. This bread looks FANTASTIC!

  3. Christiane ~ Taking On Magazines

    I have a friend whose toddler son turned orange because he ate so many carrots. Seriously. He looked like an Oompa Loompa. Just something to look out for as your work your way through the 7 pounds you have there. 🙂 That being said, please pass me a slice of bread?

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