Cottage Cheese Carrot Bread
Ingredients
Dry Ingredients
• All-purpose flour — 2 cups (240 g)
• Baking powder — 1 ½ tsp (6 g)
• Baking soda — ½ tsp (3 g)
• Ground cinnamon — 1 tsp (3 g)
• Ground nutmeg — ¼ tsp (1 g)
• Salt — ½ tsp (3 g)
Wet Ingredients
• Cottage cheese (blended smooth or left slightly textured) — 1 cup (225 g)
• Eggs — 2 large (about 100 g total)
• Granulated sugar — ½ cup (100 g)
• Light brown sugar — ½ cup (110 g)
• Vegetable oil (or melted butter) — ⅓ cup (70 g)
• Vanilla extract — 1 tsp (5 g)
Add-ins
• Finely grated carrots — 1 ½ cups (150 g)
• Chopped walnuts or pecans (optional) — ½ cup (60 g)
• Raisins (optional) — ⅓ cup (50 g)
Instructions
Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment.
Combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl and whisk to blend.
In another bowl, blend the cottage cheese until smooth (optional but recommended for tenderness). Mix in the eggs, sugars, oil, and vanilla until creamy.
Fold the dry ingredients into the wet mixture gently until just combined. Add the grated carrots, and if using, the nuts and raisins.
Pour the batter into the loaf pan and smooth the top.
Bake until golden and a toothpick inserted in the center comes out clean, usually around 50–60 minutes.
Allow the bread to cool in the pan briefly, then transfer to a rack to cool completely before slicing.