Carrot Cake French Toast
Carrot Cake French Toast is the best way to eat carrot cake for breakfast! Top it with powdered sugar & cream cheese frosting, so delicious!
Servings: 12 slices
Calories: 361kcal
Equipment
- Mixing bowls
- Measuring cups
- Measuring spoons
- Whisk
- Spatula
- Grater
- Sifter
- 9x5 inch loaf pan
- Non-stick pan or griddle
Ingredients
Carrot Cake Bread
- ¾ cup (150 g) light brown sugar packed
- ¼ cup (50 g) granulated sugar
- ½ cup (125 ml) canola or vegetable oil
- 2 large eggs room temperature
- ½ teaspoon vanilla extract
- 2 tablespoons (30 g) sour cream room temperature
- 2 tablespoons (31 g) applesauce room temperature
- 1 cup + 2 tablespoons (140 g) all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground cardamom
- 1½ cups (~3 carrots) (172 g) shredded carrots
Cream Cheese Frosting
- 4 ounces (113.4 g) cream cheese room temperature
- 4 tablespoons (56 g) unsalted butter room temperature
- ½ cup (60 g) powdered sugar
Carrot Cake French Toast
- 2 large eggs *per 2-3 slices of french toast
- 2 tablespoons milk *per 2-3 slices of french toast
- powdered sugar for topping optional
Instructions
Carrot Cake Bread
- Preheat oven to 350°F. Spray a 9x5" pan with oil and line it with parchment paper.
- In a large bowl, whisk together the sugars and oil. Add the eggs, vanilla, sour cream, and applesauce - mixing after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Sift the dry ingredients into the wet ingredients and gently mix with a spatula until only a few flour streaks are visible.
- Fold the shredded carrots into the batter until just combined.
- Pour the batter into the prepared loaf pan and bake for 40-45 minutes (or until a toothpick inserted into the center comes out clean).
- Let the bread cool in the pan for 10-20 minutes and then carefully transfer it to a cooling rack.
Cream Cheese Frosting
- Beat the cream cheese and butter together until smooth, then mix in the powdered sugar.
Carrot Cake French Toast
- Cut the carrot cake bread into 1-inch slices.
- Beat the eggs and milk together in a medium-sized bowl.*
- Heat a non-stick pan on low-medium heat and grease it lightly with butter.
- Dunk carrot cake slices in the egg mixture so they're completely coated. (Don't coat them all at once! Dunk them in right before you cook them.)
- Cook the slices for 1-2 minutes on each side until they're light tan.
- Serve with a sprinkle of powdered sugar and a dollop of cream cheese frosting!
Notes
*For every 2-3 slices of french toast you'd like to make, mix together 2 eggs+2 tablespoons of milk.
Store leftover carrot bread in an airtight container at room temperature for up to 3 days or wrapped tightly in the freezer for up to 1 month.
The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.
Nutrition
Calories: 361kcal | Carbohydrates: 44g | Protein: 5g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 265mg | Potassium: 185mg | Fiber: 2g | Sugar: 25g | Vitamin A: 5292IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 2mg
