Description
This moist and flavorful Carrot Bread is a delightful twist on the traditional carrot cake, perfect for breakfast, snack, or dessert. Made with finely shredded carrots, warm spices like cinnamon and nutmeg, and chopped nuts for added texture, it is topped with a smooth, sweet vanilla glaze that adds an irresistible finish. Easy to prepare and baked to perfection, this carrot bread offers a comforting and wholesome treat that the whole family will enjoy.
Ingredients
Scale
Dry 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
Wet Ingredients
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Main Mix-Ins
- 2 cups finely shredded carrots
- 1 cup chopped nuts (such as walnuts or pecans)
Glaze
- 2¼ cups powdered sugar
- 2 tablespoons half and half
- 1 tablespoon light corn syrup
- 1 teaspoon clear vanilla flavoring
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a loaf pan with nonstick spray and set it aside to ensure the bread doesn’t stick during baking.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, salt, and ground nutmeg until evenly combined. Set aside.
- Combine Wet Ingredients: Using a stand mixer or handheld electric mixer on medium speed, blend the vegetable oil, granulated sugar, eggs, and vanilla extract until just combined to create a smooth batter base.
- Add Dry Ingredients: Reduce the mixer speed to low and gradually add the flour mixture to the wet ingredients. Mix gently until just incorporated – avoid overmixing to keep the bread tender.
- Fold in Carrots and Nuts: Using a spatula, carefully fold in the finely shredded carrots and chopped nuts, ensuring they are evenly distributed throughout the batter.
- Bake the Bread: Pour the batter into the prepared loaf pan. Bake for approximately 50 minutes or until a toothpick inserted into the center comes out clean. Once baked, let the bread cool completely in the pan.
- Prepare the Glaze: In a small bowl, mix together the powdered sugar, half and half, light corn syrup, and clear vanilla flavoring until the glaze is smooth and free of lumps.
- Glaze the Bread: After the bread has fully cooled, remove it from the loaf pan and evenly spread the prepared glaze over the top. This adds a sweet and glossy finish to the bread.
- Slice and Serve: Slice the carrot bread into ¼ inch thick pieces and serve. Enjoy as a delicious snack or breakfast treat.
Notes
- Be careful not to overmix the batter once the dry ingredients are added to avoid a dense bread.
- For extra flavor, you can toast the nuts lightly before adding them to the batter.
- If you prefer a dairy-free glaze, substitute the half and half with a plant-based milk or water.
- The glaze can be adjusted in thickness by adding more or less powdered sugar or liquid.
- Store leftover carrot bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
