Description
This moist and flavorful carrot bread features finely shredded carrots and chopped nuts for a delightful texture. Spiced with cinnamon, nutmeg, ginger, and vanilla, this loaf is perfect for breakfast or a sweet snack. A smooth vanilla glaze adds a touch of sweetness and finish to this classic homemade treat.
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
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Spray a loaf pan with nonstick cooking spray and set it aside to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, salt, and ground nutmeg. This evenly distributes the leavening agents and spices.
- Cream Wet Ingredients: In a stand mixer or medium bowl with a handheld mixer on medium speed, combine the vegetable oil, granulated sugar, eggs, and vanilla extract. Mix just until the ingredients are thoroughly combined.
- Add Dry Ingredients: Reduce the mixer speed to low and gradually add the dry flour mixture. Mix only until just combined to avoid overmixing which can make the bread tough.
- Fold in Carrots and Nuts: Using a spatula, gently fold in the finely shredded carrots and chopped nuts to incorporate them evenly into the batter.
- Bake the Bread: 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. Once done, allow the bread to cool completely in the pan.
- Make the Glaze: In a small bowl, whisk together powdered sugar, half and half, light corn syrup, and clear vanilla flavoring until the mixture is smooth and lump-free.
- Glaze the Bread: When the carrot bread has fully cooled, remove it from the loaf pan. Evenly spread the vanilla glaze over the top of the bread and let it set before slicing into ¼ inch slices.
Notes
- Ensure the bread is completely cooled before glazing to prevent the glaze from melting and running off.
- For variation, walnuts or pecans can be used as the chopped nuts.
- Do not overmix the batter to keep the bread tender.
- Store the glazed carrot bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can toast slices lightly for a warm, crisp texture.
