Banana Cake, zucchini bread, and now carrot loaf. Though I haven’t posted them, I’ve gone through a slew of recipes for these sweet loaves of bread that are more of a loaf-shaped cake than they are any sort of actual bread. My theory is that calling these sweet treats bread rather than cake lends them a speciously healthy air which legitimizes their enjoyment at any hour of the day. Which is fine by me. Though to avoid any further confusion I’m calling my toasted version a loaf. A Carrot Loaf with Walnuts and Crystallized Ginger to be exact. However, if anyone has any information on the dividing line between bread and cake, please pass it along.
In the meantime let me tell you about this carrot loaf. It’s not at all like its spongy cousin – the sweet treat most of us call carrot cake. First, there’s no cream cheese frosting. Though I suppose you could add some. I didn’t because I was looking for a carrot loaf that was more of a breakfast with coffee or an afternoon snack with tea kind of carrot cake. The kind of carrot cake that you can carve out in thick slices, slide into a toaster, then slather with salty European butter. It has to be firm, moist, and fragrant but not so sweet that it scorches the toaster. The kind of carrot cake that’s better called carrot loaf, don’t you agree? GREG