Description
A moist and flavorful carrot bread made with warm spices, shredded carrots, and chopped nuts, topped with a smooth vanilla glaze. This delightful quick bread is perfect for breakfast, snacks, or dessert and offers a wonderful balance of sweetness and spice.
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
Additional Ingredients
- 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). Spray a loaf pan with nonstick cooking spray and set it aside to prepare the batter.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. This ensures the spices and leavening agents are evenly distributed.
- Combine wet ingredients: Using a stand mixer or a handheld mixer on medium speed, beat together the vegetable oil, granulated sugar, eggs, and vanilla extract until just combined. Avoid overbeating.
- Add dry ingredients: Lower the mixer speed to low and gradually add the dry ingredient mixture, mixing only until just combined to prevent overmixing and keep the bread tender.
- Fold in carrots and nuts: Gently fold in the finely shredded carrots and chopped nuts with a spatula, ensuring they are evenly incorporated without overworking the batter.
- Bake the bread: Pour the batter into the prepared loaf pan and bake in the preheated oven for about 50 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the bread to cool completely in the pan.
- Prepare the glaze: In a small bowl, combine the powdered sugar, half and half, light corn syrup, and clear vanilla flavoring. Stir until the glaze is smooth and free of lumps.
- Glaze the bread: Once the carrot bread has completely cooled, remove it from the loaf pan. Evenly spread the vanilla glaze over the top, then slice into ¼ inch pieces and serve.
Notes
- Do not overmix the batter to keep the carrot bread moist and tender.
- Shredding the carrots finely helps them incorporate better and bake evenly.
- Chopped nuts can be substituted with walnuts or pecans according to preference.
- The glaze adds a sweet finishing touch but can be omitted for a less sweet bread.
- Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
