Cinnamon Carrot Bread

Sweet and spicy, warm and comforting – this Cinnamon Carrot Bread is a treat for the senses! With the perfect blend of flavors, soft and fluffy texture, and a delightful hint of spice, this bread is sure to become a new favorite in your household.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 1 cup grated carrots
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (180°C) and grease two 9×5-inch loaf pans.

In a medium bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.

Set aside.

In a large bowl, use an electric mixer to cream together the softened butter and sugar until light and fluffy.

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Beat in the vanilla extract.

Gradually add the flour mixture to the wet ingredients, beating until just combined.

Do not overmix.

Stir in the grated carrots until they’re evenly distributed throughout the batter.

Divide the batter evenly between the prepared loaf pans and smooth the tops.

Bake for 55-60 minutes, or until a toothpick inserted into the center of each loaf comes out clean.

Remove the loaves from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Once the loaves are completely cool, slice and serve!

Notes

Use high-quality cinnamon for a deeper flavor and aroma in your bread.

Unsalted butter is essential in this recipe as it helps to keep the flavor of the carrots and spices at the forefront.

Make sure to not overmix the batter, as it can lead to a dense bread.

Grating the carrots yourself instead of using pre-grated ones will give you a better texture and more pronounced carrot flavor.

To ensure even baking, try to divide the batter as equally as possible between the two loaf pans.

If you’re not planning to consume the bread within 3-4 days, consider freezing one loaf for up to 2 months and thawing it when you’re ready.

Nutrional Value

• Calories: 343
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 60mg
• Sodium: 250mg
• Total Carbohydrates: 47g
• Dietary Fiber: 2g
• Sugars: 24g
• Protein: 4g