CARROT BREAD WITH ALMOND BUTTER SEA SALT

This is our ultra-moist take on the classic carrot cake, made extra rich and flavourful with a swirl of almond butter sea salt. Created in collaboration with Catherine St-Laurent for Easter (but let’s be honest… you’ll want to make it all year round!), this recipe is delicious with or without frosting — though between us, the frosting is so worth it.

INGREDIENTS

For the bread
- 3 eggs, beaten
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 tbsp hazelnut oil
- ⅓ cup Almond Butter Sea Salt 
- ¼ tsp almond extract
- 1 cup all-purpose flour
- ½ cup almond flour
- 2 tsp baking powder
- ¼ tsp kosher salt
- 2 to 3 carrots, grated

For the frosting
- 250 g cream cheese, at room temperature
- ½ cup unsalted butter, at room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp Almond Butter Sea Salt 
- Marigold flowers (optional, for decoration)

INSTRUCTIONS

To make the bread

1. Preheat the oven to 350°F (180°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the beaten eggs, granulated sugar, vegetable oil, hazelnut oil, almond butter, and almond extract until smooth and combined.
3. In another bowl, whisk together the flours, baking powder, and salt.
4. Add the dry ingredients to the wet mixture and stir well to combine.
5. Fold in the grated carrots and mix until evenly incorporated.
6. Pour the batter into the prepared loaf pan.
7. Bake for about 55 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for a few minutes before removing.

To make the frosting

1. In the bowl of a stand mixer, beat the cream cheese, unsalted butter, and vanilla extract on medium speed until smooth and creamy, about 2–3 minutes.
2. Gradually add the powdered sugar while continuing to beat until smooth and fluffy.
3. Add the almond butter and beat until everything is well combined.

To assemble

1. Once the bread has cooled, spread the frosting on top and decorate with marigold flowers if desired.

PRODUCT USED IN THIS RECIPE

ALMOND BUTTER SEA SALT

$17.00