Carrot Bread

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Carrot Bread has a cake-like consistency with a delicious sweet vanilla glaze. Serve a slice for breakfast or enjoy it as a sweet snack.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Servings: ¼ inch slices

Calories: 575kcal

Author: Jennifer Fishkind

Ingredients

Carrot 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

Carrot Bread

Preheat oven to 350*. Spray a loaf pan with nonstick spray and set it aside.
In a medium size mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, salt and ground nutmeg. Set it aside.
1½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon salt, ¼ teaspoon ground ginger, ½ teaspoon ground nutmeg
Using a stand mixer, or a medium size mixing bowl and a handheld mixer set on medium speed, mix together the oil, sugar,eggs and vanilla just until combined.
1 cup granulated sugar, 2 large eggs, ½ cup vegetable oil, 1 teaspoon vanilla extract
Lower the mixer speed to low and add the flour mixture, mixing just until combined. Do not overmix the batter.
Fold in the shredded carrots and chopped nuts.
2 cups finely shredded carrots, 1 cup chopped nuts
Bake for 50 minutes, or until a toothpick inserted comes out clean. Allow the bread to completely cool in the loaf pan.

Glaze

Using a small mixing bowl, stir together the powdered sugar, half and half, light corn syrup and clear vanilla until the glaze is smooth and no lumps remain.
2¼ cups powdered sugar, 2 tablespoons half and half, 1 tablespoon light corn syrup, 1 teaspoon clear vanilla flavoring
Once the bread is completely cooled, remove the bread from the loaf pan. Evenly spread the glaze over the top of the carrot bread. Slice into ¼ inch slices.

Notes

Storage :

To Store: Store any leftovers covered at room temperature for up to 3-4 days.

To Freeze: You can store the unglazed carrot bread in the freezer for up to 3 months. Wrap the completely cooled and unglazed carrot bread in plastic wrap, then wrap in aluminum foil. Allow the carrot bread to come to room temperature before icing.

Tips :

For easy removal and quick clean-up, you can line your loaf pans with parchment paper and spray with non-stick spray.
When glazing the carrot bread, you can place the cooling rack on top of a baking sheet to catch any glaze that drips. Be sure to let your bread cool completely before spreading the glaze on it, or it will melt off and it make a sticky mess!
Since oven temperatures vary, they may need to be recalibrated periodically to ensure they are accurate. Make sure to check your bread at the lower end of the recommended baking time. Your bread will be done baking when a toothpick inserted into the center of the loaf comes out clean with just a few crumbs.
The addition of carrots help make this bread really moist since they have a high water content. To ensure your bread remains moist, remove it from the pan while it’s cooling so that it stops the cooking process and doesn’t overcook. Also, it’s important to store it at room temperature, not in the fridge, which can dry it out.

Nutrition