Description
This moist and flavorful Carrot Bread combines finely shredded carrots, warm spices, and crunchy nuts into a deliciously spiced loaf. Topped with a smooth vanilla glaze, this easy-to-make bread is perfect for breakfast, a snack, or dessert. It comes together quickly with simple ingredients and requires just one pan for baking.
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
- 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 grease a loaf pan with nonstick spray to ensure the bread doesn’t stick during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, and ground ginger until evenly combined. Set aside.
- Cream Wet Ingredients: In a large mixing bowl using a stand mixer or handheld mixer on medium speed, combine vegetable oil, granulated sugar, eggs, and vanilla extract. Mix just until the mixture is thoroughly combined.
- Add Dry Mixture: Lower the mixer speed to low and gradually add the dry ingredients to the wet mixture. Stir just until combined to avoid overmixing, which could make the bread dense.
- Fold in Carrots and Nuts: Using a spatula, gently fold the shredded carrots and chopped nuts into the batter until evenly distributed.
- Bake the Bread: Pour the batter into the prepared loaf pan. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let the bread cool completely in the pan.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, half and half, light corn syrup, and clear vanilla flavoring until smooth and free of lumps.
- Glaze the Bread: Once the bread has fully cooled, remove it from the pan and transfer to a serving plate. Evenly spread the glaze over the top of the bread.
- Slice and Serve: Slice the bread into ¼ inch thick slices. Serve and enjoy!
Notes
- Do not overmix the batter to keep the bread tender and light.
- For extra moisture, use freshly shredded carrots rather than pre-packaged.
- Feel free to substitute the nuts with walnuts or pecans based on your preference.
- Ensure the bread is completely cooled before glazing to prevent the glaze from melting and soaking in.
- This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
