Description
This moist and flavorful carrot bread is a delightful treat perfect for breakfast, snack, or dessert. It combines finely shredded carrots, warm spices, and crunchy nuts into a tender loaf, topped with a sweet vanilla glaze for an extra touch of indulgence.
Ingredients
Scale
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
- Prep the oven and pan: Preheat your oven to 350°F (175°C). Lightly spray a loaf pan with nonstick cooking spray and set it aside.
- 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. Set aside this fragrant dry mix.
- Combine wet ingredients: Using a stand mixer or a handheld mixer on medium speed, blend the vegetable oil, granulated sugar, eggs, and vanilla extract until just combined, creating a smooth, slightly thick batter.
- Add dry ingredients: Reduce the mixer speed to low and gradually add the flour mixture into the wet ingredients. Mix gently just until combined—overmixing can make the bread tough.
- Fold in carrots and nuts: Carefully fold in the shredded carrots and chopped nuts by hand, ensuring they are evenly distributed through the batter.
- Bake the bread: Pour the batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool completely in the pan for best texture.
- Prepare the glaze: In a small bowl, stir together the powdered sugar, half and half, light corn syrup, and clear vanilla flavoring until the mixture is smooth and lump-free.
- Glaze the bread: Once the bread has cooled completely, carefully remove it from the pan. Evenly spread the vanilla glaze over the top of the loaf.
- Serve: Slice the glazed carrot bread into ¼-inch thick slices and enjoy as a delicious snack or dessert.
Notes
- Ensure the bread is fully cooled before glazing to prevent the glaze from melting and sliding off.
- For added texture or flavor, you can substitute walnuts or pecans for the chopped nuts.
- If you prefer a dairy-free glaze, replace half and half with coconut milk or almond milk.
- Store leftover carrot bread wrapped tightly at room temperature for up to 3 days or refrigerated for up to a week.
- The glaze can be adjusted for thickness by varying the amount of half and half added.
