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Nutty Carrot Bread

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Nutty Carrot Bread

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  • Makes: 16 servings
  • Yield: 1 loaf
  • Prep 20 mins
  • Bake 1 hr

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Ingredients

  • 3/4 cup cooking oil
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups finely shredded carrots
  • 1 1/2 cups chopped walnuts
  • 1 recipe Lemon Glaze (see recipe below)
  • Shredded lemon peel (optional)

Directions

  1. Grease and flour a 9x5x3-inch or an 8x4x2-inch loaf pan; set pan aside.
  2. In a large bowl, combine the cooking oil, granulated sugar, eggs, and vanilla; beat mixture well by hand.
  3. Stir together the flour, baking soda, cinnamon, and salt. Add flour mixture to the egg mixture and stir until combined.
  4. Stir in carrots and walnuts; mix until combined. Pour batter into prepared pan.
  5. Bake in a 350 degree F oven about 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove bread from pan and cool completely on a wire rack.
  6. Drizzle Lemon Glaze over cooled bread. Sprinkle with shredded lemon peel, if you like. Makes 1 loaf (16 servings).

Lemon Glaze

Ingredients

  • 1/2 cup powdered sugar
  • 1 teaspoon finely shredded lemon peel
  • 1 tablespoon lemon juice

Directions

  1. In a small bowl, combine powdered sugar, lemon peel, and lemon juice. Stir until smooth.

Nutrition Facts

(Nutty Carrot Bread)

Servings Per Recipe 16, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Riboflavin (mg) 0, sat. fat (g) 2, Monosaturated fat (g) 6, Polyunsaturated fat (g) 9, fiber (g) 2, chol. (mg) 26, calcium (mg) 20, sugar (g) 13, iron (mg) 1, Fat, total (g) 18, sodium (mg) 169, carb. (g) 23, vit. A (IU) 1361, Potassium (mg) 109, pro. (g) 4, vit. C (mg) 1, Folate (µg) 36, cal. (kcal) 266, Thiamin (mg) 0, Cobalamin (Vit. B12) (µg) 0

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