We originally categorized this recipe as a “bread,” but if we’re being honest with ourselves, it’s actually a cake (just as most “banana breads” are). Whatever you want to call it, know that it comes together very quickly, comes out of the oven supremely moist, and is equally welcome at the breakfast table or as a not-too-sweet dessert.
Speaking of dessert, you can push the recipe further into cake territory by mixing in a large handful of nuts and/or dried fruit, and topping it with cream cheese frosting, which would make it very similar to carrot bread cake.
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