Description
This moist and flavorful carrot bread combines warm spices and shredded carrots for a deliciously tender loaf. Enhanced with chopped nuts for crunch and topped with a smooth vanilla glaze, this carrot bread is perfect for breakfast, snack time, or dessert.
Ingredients
Scale
Bread Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups finely shredded carrots
- 1 cup chopped nuts
Glaze Ingredients
- 2¼ cups powdered sugar
- 2 tablespoons half and half
- 1 tablespoon light corn syrup
- 1 teaspoon clear vanilla flavoring
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Lightly spray a loaf pan with nonstick spray and set it aside for later use.
- Mix dry ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, salt, and nutmeg. Set this mixture aside.
- Combine wet ingredients: Using a stand mixer or a handheld mixer on medium speed, blend together the vegetable oil, granulated sugar, eggs, and vanilla extract just until combined. Avoid overmixing to keep the bread tender.
- Add dry ingredients: Reduce mixer speed to low and gradually add the dry flour mixture. Mix just until incorporated to avoid overmixing the batter.
- Fold in carrots and nuts: Carefully fold in the finely shredded carrots and chopped nuts by hand to evenly distribute them throughout the batter.
- Bake the bread: Pour the batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool completely in the pan.
- Prepare the glaze: In a small mixing bowl, stir together the powdered sugar, half and half, light corn syrup, and clear vanilla flavoring until smooth and free of lumps.
- Glaze the bread: Once cooled, remove the bread from the pan. Evenly spread the glaze over the top. Let the glaze set slightly before slicing.
- Slice and serve: Slice the carrot bread into ¼ inch thick slices and serve. Enjoy as a sweet treat any time of day.
Notes
- Make sure not to overmix the batter to prevent a dense bread.
- Use finely shredded carrots for the best texture.
- You can substitute chopped walnuts or pecans for the nuts if preferred.
- The glaze can be adjusted in consistency by adding more half and half if too thick.
- Store leftover bread wrapped tightly at room temperature for up to three days or refrigerate for up to a week.
