Description
This delicious Carrot Bread is a moist and flavorful loaf packed with shredded carrots and crunchy nuts, perfectly spiced with cinnamon, nutmeg, and ginger. Topped with a smooth vanilla glaze, it’s an excellent treat for breakfast or dessert that’s easy to prepare and bake at home.
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
Add-ins
- 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 spray and set it aside to ensure the bread doesn’t stick during baking.
- Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, salt, and ground nutmeg until well combined. Set this mixture aside.
- 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 just until combined. Avoid overmixing.
- Add Dry Ingredients: Lower the mixer speed to low and gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to keep the batter light and tender.
- Fold in Carrots and Nuts: Gently fold in the finely shredded carrots and chopped nuts using a spatula, ensuring they are evenly distributed throughout the batter.
- Bake the Bread: Pour the batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted into the center of the bread comes out clean. Once baked, allow the bread to cool completely in the loaf pan.
- Prepare the Glaze: In a small mixing bowl, stir together the powdered sugar, half and half, light corn syrup, and clear vanilla flavoring until the glaze is smooth and lump-free.
- Glaze the Bread: When the carrot bread has cooled completely, carefully remove it from the pan. Evenly spread the glaze over the top of the bread.
- Serve: Slice the glazed carrot bread into ¼ inch slices and serve as a delightful snack or dessert.
Notes
- For best results, shred the carrots finely to ensure the bread stays moist and has a tender texture.
- Use a toothpick to test the doneness of the bread to avoid under or overbaking.
- You can substitute walnuts or pecans for the nuts depending on your preference.
- To make the glaze thicker, reduce the amount of half and half slightly.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
