Cinnamon Roll Carrot Bread (Print Version)
# Ingredients:
→ Bread
01 -
1 cup finely grated carrots (120 g)
02 -
½ cup sour cream (120 g)
03 -
½ cup granulated sugar (100 g)
04 -
½ cup light brown sugar, packed (110 g)
05 -
½ cup neutral oil (canola), (110 ml)
06 -
2 large eggs, room temperature
07 -
1 teaspoon vanilla extract
08 -
⅓ cup buttermilk (80 g)
09 -
2 cups all-purpose flour (240 g)
10 -
1 teaspoon baking soda (5 g)
11 -
½ teaspoon baking powder (2 g)
12 -
1½ teaspoons ground cinnamon (4 g)
13 -
¼ teaspoon ground nutmeg (0.5 g)
14 -
¼ teaspoon ground ginger (0.5 g)
15 -
½ teaspoon kosher salt (3 g)
→ Cinnamon Sugar Swirl
16 -
½ cup light brown sugar (110 g)
17 -
2 teaspoons ground cinnamon (5 g)
18 -
3 tablespoons melted butter (42 g)
19 -
2 tablespoons all-purpose flour (15 g)
20 -
Pinch of salt
→ Brown Butter Cream Cheese Icing
21 -
5 ounces cream cheese, softened (140 g)
22 -
4 tablespoons unsalted butter, softened (56 g)
23 -
⅓ to ½ cup powdered sugar, to taste (40-60 g)
24 -
1 teaspoon vanilla bean paste (5 g)
# Instructions:
01 -
Preheat oven to 163°C (325°F). Grease a 9x5 inch light-colored loaf pan or line with parchment paper, leaving overhang for easy removal.
02 -
Combine brown sugar, cinnamon, melted butter, salt, and flour in a small bowl until forming a paste. The mixture may be slightly runny. Set aside.
03 -
In a large bowl, whisk together oil, granulated sugar, and brown sugar until blended. Add eggs one at a time, mixing well after each. Stir in vanilla extract. In a liquid measuring cup, combine buttermilk and sour cream, then gently fold this mixture into the wet ingredients.
04 -
Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and kosher salt in a separate bowl. Gradually add dry ingredients to the wet mixture and gently fold to combine, adding the buttermilk mixture slowly. Fold in grated carrots carefully to avoid overmixing.
05 -
Pour half the batter into the prepared pan. Spoon half the cinnamon sugar mixture over the batter and gently swirl with a butter knife. Repeat with remaining batter and cinnamon sugar, distributing evenly without pressing down to prevent sinking.
06 -
Bake for 50 to 60 minutes until a toothpick inserted comes out mostly clean with a few moist crumbs. Allow to rest in pan for 20 minutes, then remove and cool on a rack for 30 minutes.
07 -
Melt butter in a saucepan over medium heat, stirring constantly until it foams and develops golden brown bits with a nutty aroma. Remove from heat immediately and pour into a large heatproof bowl. Let cool for 15 minutes.
08 -
Add cream cheese to cooled brown butter. Beat on medium speed using a hand mixer until combined, adding powdered sugar gradually to taste along with vanilla bean paste. Whip until smooth and homogeneous.
09 -
Once the loaf is fully cooled, spread the icing evenly on top. Slice and serve.
# Notes:
01 -
Store iced loaf in an airtight container refrigerated for 2-3 days. Uniced loaf can be stored at room temperature for 2-3 days. Keep remaining icing refrigerated.