Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 2 cups finely shredded carrots
- 1 cup chopped nuts (walnuts or pecans)
- 2 1/4 cups powdered sugar
- 2 tbsp half and half
- 1 tbsp light corn syrup
- 1 tsp clear vanilla flavoring
Instructions
- Preheat oven to 350°F (175°C). Spray a loaf pan with nonstick spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt, and ginger.
- In a large mixing bowl, beat together sugar, eggs, oil, and vanilla until just combined.
- Reduce mixer to low speed and gradually add the dry mixture to the wet mixture, mixing until just combined. Do not overmix.
- Fold in shredded carrots and chopped nuts.
- Pour batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Cool completely in the pan.
- In a small bowl, stir together powdered sugar, half and half, corn syrup, and clear vanilla until smooth to make the glaze.
- Once the bread is fully cooled, remove from the pan and spread glaze evenly over the top.
- Slice into 1/4-inch slices and serve.
Notes
- Toast the nuts before adding them to the batter for extra flavor.
- Shred carrots finely for an even texture.
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 48g
- Sodium: 330mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
