Description
This moist and flavorful carrot bread combines warm spices, tender shredded carrots, and crunchy nuts for a delightful homemade treat. Topped with a sweet vanilla glaze, this carrot bread is perfect for breakfast, snacks, or dessert.
Ingredients
Scale
Bread
- 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
- 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) and lightly spray a loaf pan with nonstick spray. Set aside to be ready when the batter is mixed.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, salt, and ground nutmeg until well combined. Set this mixture aside.
- Mix Wet Ingredients: In a stand mixer or with a handheld mixer at medium speed, blend together vegetable oil, granulated sugar, eggs, and vanilla extract just until combined. Avoid overmixing.
- Add Dry Ingredients: Reduce mixer speed to low and gradually add the flour and spice mixture. Mix just until the batter is combined, being careful not to overmix to keep the bread tender.
- Fold in Carrots and Nuts: Gently fold in the finely shredded carrots and chopped nuts using a spatula until evenly incorporated throughout the batter.
- Bake the Bread: Pour the batter into the prepared loaf pan and bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the bread to cool completely in the pan.
- Prepare the Glaze: In a small mixing bowl, combine powdered sugar, half and half, light corn syrup, and clear vanilla flavoring. Stir until the glaze is smooth with no lumps.
- Glaze the Bread: Once the bread has fully cooled, remove it from the loaf pan. Evenly spread the prepared glaze over the top of the carrot bread.
- Serve: Slice the carrot bread into ¼ inch slices and enjoy as a delicious breakfast or snack.
Notes
- Do not overmix the batter to ensure a tender crumb in the bread.
- Allow the bread to cool completely before glazing to prevent the glaze from melting and sliding off.
- You can substitute the nuts with walnuts or pecans based on preference.
- For a dairy-free version, substitute half and half with a non-dairy milk alternative in the glaze.
- Store carrot bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
