Carrot Bread
This bread is easy to make and a great way to use up extra carrots.
Ingredients
- 1 1/2 cups 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 cup shredded carrots, see note
- 1 egg
- 1/2 cup oil
- 1/4 tsp lemon zest, see note
- 1/2 cup walnuts
Instructions
- Preheat oven to 350°F. Grease an 7x3-inch loaf pan.
- Stir the flour, cinnamon, baking soda, salt, nutmeg, and baking powder together and set aside.
- Mix the sugar, brown sugar, carrots and egg in a separate bowl. Add the lemon zest (if you are using) and oil to the carrot mixture. Slowly mix in the flour mixture until evenly mixed. Fold in the walnuts.
- Pour the batter in the prepared loaf pan. Bake the bread for 55-60 minutes or until a toothpick comes out clean. Let it cool in the pan for 10 minutes than transfer it to a rack to finish cooling.
Notes
- I wasn’t sure how many carrots to use in the original recipe so I used 1 cup shredded carrots, which is about 2 medium carrots.
- I omitted the lemon zest.
- Recipe adapted from Gaga in the Kitchen
Serving: 1slice, Calories: 373kcal, Carbohydrates: 46g, Protein: 4g, Fat: 19g, Saturated Fat: 1g, Sodium: 247mg, Fiber: 1g, Sugar: 26g, NET CARBS: 45
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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