I found a recipe for carrot bread recently that piqued my interest. I've never made a carrot bread before, but it seemed like something I'd enjoy. I really like zucchini bread, but since I don't have zucchini garden, it's actually kind of expensive to make zucchini bread unless I find zucchini on sale. I had been craving carrot cake for a while too, so I thought this might satisfy my carrot cake cravings.
The bread was a quick bread and easy to whip together. I didn't like it as much as I thought I would though. I think it is more of a personal preference. I thought the nutmeg taste was too strong; it reminded me more of a spice bread. I think I might fiddle with this recipe to make it suit my own tastes, or I might try to find another carrot bread recipe.
Carrot Bread (adapted from gaga in the kitchen)
1 1/2 cups of all-purpose flour
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp baking powder
1/2 cup sugar
1/2 cup brown sugar
1 shredded carrots (I wasn't sure what this meant so I used one cup of shredded carrots, which was about 2 medium ones shredded)
1/2 cup oil
1/4 tsp lemon zest (I left this out)
1/2 cup walnuts
1. Stir the flour, cinnamon, baking soda, salt, nutmeg, and baking powder together and set aside.
2. Mix the sugar, brown sugar, carrots and egg in a separate bowl.
3. Add the lemon zest (if you are using) and oil to the carrot mixture.
6. Grease a 8x4x2 loaf pan (I used a 7 x 3) and pour the batter in.
7. Cook in a 350 degree oven for 55-60 minutes or until a toothpick comes out clean.
8. Let it cool in the pan for 10 minutes than transfer it to a rack to finish cooling.