Description
This classic Carrot Bread recipe features a moist and flavorful loaf made with shredded carrots, warm spices, and crunchy nuts. Finished with a sweet vanilla glaze, it’s perfect for breakfast, a snack, or dessert, offering a deliciously spiced treat that’s easy to prepare and bake.
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a loaf pan with nonstick spray to prevent sticking, then set it aside while you prepare the batter.
- Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, salt, and ground nutmeg until evenly combined. Set this mixture aside.
- Combine Wet Ingredients: Using a stand mixer or a handheld mixer at medium speed, mix together the vegetable oil, granulated sugar, eggs, and vanilla extract until the mixture is just combined and smooth.
- Add Dry Ingredients: Lower the mixer speed to low and gradually add the dry flour mixture to the wet ingredients. Mix just until everything is incorporated to avoid overmixing, which can result in a dense bread.
- Fold in Carrots and Nuts: Gently fold the finely shredded carrots and chopped nuts into the batter by hand, ensuring an even distribution without deflating the mixture.
- Bake the Bread: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean. Once done, allow the bread to cool completely in the loaf pan.
- Prepare the Glaze: In a small mixing bowl, vigorously stir 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 carrot bread has cooled completely, carefully remove it from the loaf pan. Evenly spread the vanilla glaze over the top of the loaf. Slice the bread into ¼ inch slices and serve.
Notes
- For best results, shred the carrots finely so they blend well into the batter without adding too much moisture.
- You can substitute chopped walnuts or pecans for the nuts depending on your preference.
- Make sure the bread is completely cooled before glazing to prevent the glaze from melting and running off.
- If you prefer a thicker glaze, reduce the half and half slightly.
- This carrot bread can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to a week.
