CARROT BREAD

MAKE THIS BREAD FOR SOMEONE YOU TRULY CAR(ROT) ABOUT.

I love caky bread. Banana, Pear Apple—spark a new idea in my head and you know I’m going to want to make it. I hadn’t thought about carrot bread before (though I’m sure I should have) but the second I did, I immediately made my way into a grocery store, This deliciousness is what followed. I brought it to Thanksgiving and it was three quarters finished before I made it into the room.

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CARROT BREAD

Yield: 1 Loaf

Author: Michelle Williams

Prep time: 10 MinCook time: 1 H & 10 MTotal time: 1 H & 20 M

Ingredients

CARROT BREAD

• Unsalted Butter (1/2 cup, cut into tbsp sized pieces, room temperature)
• White Sugar (1 cup)
• Regular Carrots (2 cups, shredded)
• Eggs (2)
• Pure Vanilla Extract (1 tsp)
• All Purpose Flour (1 1/2 cups)
• Baking Soda (1 tsp)
• Ground Ginger (1 tsp)
• Salt (1/4 tsp)
• Golden Raisins (1/2 cup)
• Butter Spray

SUGAR COATED WALNUTS

• Unsalted Butter (2 tbsp)
• Chopped Walnuts (1/2 cup)
• Dark Brown Sugar (1/8 cup)

BABY CARROTS

• Baby Carrots (the ones that look like mini full carrots with the green leafy stems. 1 bunch.)
• Extra Virgin Olive Oil (1 tbsp)
• Salt
• Pepper

KITCHEN ITEMS

• Food Processor with Grater Attachment
• Stand Mixer with Paddle and Whisk Attachments
• Small Frying Pan
• Rubber Spatula
• Strainer
• Bread Pan
• Cutting Board
• Chefs Knife
• Medium Mixing Bowl
• Cooling Rack Lined With Parchment Paper

Instructions

TO SUGAR COAT YOUR WALNUTS

1. Preheat your oven to 350°.
2. In your frying pan, completely melt your butter over medium high heat.
3. Add chopped walnuts and use your rubber spatula to push them around in your butter until they are fully coated.
4. Sprinkle your dark brown sugar over your buttered walnuts. Use your spatula to move them around until they are fully coated.
5. Strain them and set aside (or refrigerate) until room temperature.

TO MAKE YOUR CARROT BREAD

1. In your stand mixer, use your paddle attachment to cream together your butter and sugar—about 2 minutes.
2. Add your eggs and vanilla and let mix until they are fully incorporated.
3. Add your shredded carrots and let mix until they are fully incorporated..
4. Add your flour, baking soda, and ginger and let mix until they are fully incorporated..
5. Add your walnuts and raisins and let mix until they are fully incorporated.
6. Grease your bread pan with your butter spray.
7. Pour your batter into your bread pan.
8. Smooth it out using your rubber spatula.

TO MAKE YOUR BABY CARROTS

1. Using your chefs knife on your cutting board, cut each of your carrots in half lengthwise.
2. Measure your carrots and cut them to the size of the width of your bread pan.
3. Put your carrots in your mixing bowl and coat them with olive oil. Season them with salt and pepper.
4. One at a time, lay your carrot halves cut side up on the top of your carrot bread batter alternating each carrot’s direction as you go. Press them all in so that their sides are fully in the batter.

TO BAKE YOUR CARROT BREAD

1. Bake for 1 hour and ten minutes—or until you can stick a toothpick in the center of the loaf and only crumbs emerge on it (no batter).
2. Transfer your loaf from your pan to a parchment paper lined cooling rack and let cool to room temperature.

Did you make this recipe?

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