Carrot Bread: Sneak a Veggie Into Your Baking
Shredded carrot contributes the brightness in these oh-so-delicious carrot breads. Make a few for breakfast or opt for a carrot bread dessert.
-Like carrot cake? You'll love this carrot bread with cream cheese icing. It has the same delicious flavors of a carrot cake dessert, but it's baked in a loaf pan, topping it all off a vibrant curls of candied carrots. To begin, preheat your oven to 350 degrees. Grease the button of an 8 x 4 x 2 inch loaf pan with a little softened butter and also grease a half an inch up the sides of the pan. If you prefer, you can use many loaf pans instead of 1 big pan. Into a large bowl with 2 cups of all-purpose flour, add two-thirds of a cup of pack brown sugar, 2 teaspoons of baking powder, 1 teaspoon of brown cinnamon, half a teaspoon of ground cardamon or nutmeg, a quarter of a teaspoon of baking soda, and a quarter of a teaspoon of salt. Stir to combine these dry ingredients. In another bowl with 2 cups of shredded carrots, add 2 beaten eggs, two-thirds of a cup of milk, and a third cup of canola oil and stir to combine. Now add the carrot mixture to the dry ingredients and stir until they're just moistened. Pour the batter into the loaf pan. Bake it in the preheated oven. It will take about 55 to 60 minutes. if the loaf is browning too quickly at this point, cover it with foil and continue baking. Check for doneness by inserting a toothpick near the center of the loaf to see if it comes out clean. Cool the baked bread in its pan for 10 minutes the remove it from the pan and let it cool completely on a wire rack. Wrap the cooled bread in foil and let it sit at room temperature at least overnight before slicing. It can stay at room temperature for up to 3 days or you can freeze it for up to 3 months. When you're just about ready to serve the bread, it's time to make the cream cheese icing and the candied carrots for garnish. To make the icing, add 1 ounce of cream cheese to a small bowl along with 3 quarters of a cup of powdered sugar and 3 teaspoons of milk. Beat everything together until it's smooth and glaze like. If the mixture seems too stiff, you can add another teaspoon of milk. For the candied carrots, melt 2 tablespoons of butter in a skillet over medium heat. Add 1 cup of shaved carrots and 2 to 3 tablespoons of honey. Cook the carrots, stirring often until they're tender and glazed. It will take about 2 to 3 minute. Spread the candied carrots on waxed paper or paper towels to cool. For the best look, you'll wanna garnish your carrot bread just before serving. Drizzle the bread with the cream cheese icing then sprinkle it with candied carrots.