Description
This moist and flavorful Carrot Bread combines the natural sweetness of finely shredded carrots with warm spices and crunchy nuts, baked to perfection and topped with a smooth vanilla glaze. Perfect for breakfast, snack, or dessert, this easy-to-make bread boasts a tender crumb and a delightful balance of textures and flavors.
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan with nonstick spray to ensure the bread does not stick and set it aside.
- Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. This mixture will provide the foundational flavors and leavening for the bread.
- Combine Wet Ingredients: Using a stand mixer or a handheld mixer set on medium speed, beat together the vegetable oil, granulated sugar, eggs, and vanilla extract until just combined, ensuring not to overwork the batter for a tender crumb.
- Add Dry to Wet: Reduce the mixer speed to low and add the dry flour mixture to the wet ingredients. Mix until just combined to avoid overmixing, which can result in a dense bread.
- Fold in Carrots and Nuts: Gently fold in the finely shredded carrots and chopped nuts by hand to evenly distribute them throughout the batter.
- Bake the Bread: Pour the batter into the prepared loaf pan and bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully baked. Once done, allow the bread to cool completely in the pan.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, half and half, light corn syrup, and clear vanilla flavoring until the glaze is smooth and free of lumps for a silky finish.
- Glaze the Bread: After the bread has cooled, carefully remove it from the loaf pan. Spread the prepared glaze evenly over the top of the bread for a sweet and glossy topping.
- Serve: Slice the glazed carrot bread into ¼-inch slices and serve. This bread is perfect for enjoying as a snack or dessert.
Notes
- For a nuttier flavor, consider toasting the nuts before chopping and folding into the batter.
- Make sure the bread is completely cooled before glazing to prevent the glaze from melting and sliding off.
- You can substitute half and half with milk or cream depending on desired richness for the glaze.
- Store leftover carrot bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For a more vibrant carrot flavor, use fresh, finely shredded carrots and avoid packing them tightly when measuring.
