Description
This moist and flavorful carrot bread combines finely shredded carrots and crunchy nuts with warm spices like cinnamon, nutmeg, and ginger. Topped with a smooth vanilla glaze, it makes a perfect sweet treat for breakfast or dessert. The easy-to-follow recipe yields a tender loaf with a delightful balance of spice, sweetness, and texture.
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). Lightly spray a loaf pan with nonstick cooking spray and set it aside to prepare for the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the 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 handheld mixer on medium speed, blend together the vegetable oil, granulated sugar, eggs, and vanilla extract until just combined. Avoid overmixing at this stage.
- Add Dry Ingredients: Reduce the mixer speed to low and gradually add the flour mixture to the wet ingredients, mixing just until combined to prevent overworking the batter.
- Fold in Carrots and Nuts: Gently fold in the finely shredded carrots and chopped nuts by hand to distribute them evenly throughout the batter.
- Bake the Bread: Pour the batter into the prepared loaf pan. Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool completely in the pan before removing.
- Prepare the Glaze: In a small bowl, stir together the powdered sugar, half and half, light corn syrup, and clear vanilla flavoring until the mixture is smooth and free of lumps.
- Glaze the Bread: Once the carrot bread has fully cooled, carefully remove it from the loaf pan. Evenly spread the prepared vanilla glaze over the top of the loaf.
- Serve: Slice the glazed carrot bread into ¼ inch slices and enjoy as a delightful snack or dessert.
Notes
- Be careful not to overmix the batter to keep the bread tender and moist.
- You can substitute walnuts or pecans for the chopped nuts based on your preference.
- Ensure the bread is completely cool before glazing to prevent the glaze from melting and running off.
- Shredded carrots should be finely grated for the best texture in the bread.
- Store the carrot bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
