Description
This moist and flavorful Carrot Bread combines freshly shredded carrots and chopped nuts into a spiced batter, baked to golden perfection and topped with a smooth vanilla glaze. Perfect as a cozy breakfast or a sweet snack, this recipe brings warm cinnamon and nutmeg notes to a classic quick bread.
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). Spray a loaf pan with nonstick spray to ensure easy removal of the bread after baking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together 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 mixer on medium speed, beat together vegetable oil, granulated sugar, eggs, and vanilla extract until just combined. Avoid overmixing.
- Add Dry Ingredients: Lower the mixer speed to low and gradually add the dry flour mixture, blending just until combined to prevent tough bread.
- Fold in Carrots and Nuts: Gently fold in the finely shredded carrots and chopped nuts to the batter until evenly distributed.
- Bake: Pour the batter into the prepared loaf pan and bake for approximately 50 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool completely in the pan.
- Prepare Glaze: In a small bowl, stir together powdered sugar, half and half, light corn syrup, and clear vanilla flavoring until smooth and free of lumps.
- Glaze Bread: Once the carrot bread has completely cooled, remove it from the loaf pan and evenly spread the vanilla glaze over the top.
- Serve: Slice the glazed carrot bread into ¼-inch slices and serve as a delicious treat.
Notes
- Do not overmix the batter to keep the bread tender and moist.
- Ensure the bread is completely cooled before applying the glaze to prevent melting.
- Feel free to substitute walnuts or pecans for the chopped nuts.
- You can store the glazed bread in an airtight container at room temperature for up to 3 days.
