Nutty Carrot Bread
- Makes: 16 servings
- Yield: 1 loaf
- Prep 20 mins
- Bake 1 hr
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
- Grease and flour a 9x5x3-inch or an 8x4x2-inch loaf pan; set pan aside.
- In a large bowl, combine the cooking oil, granulated sugar, eggs, and vanilla; beat mixture well by hand.
- Stir together the flour, baking soda, cinnamon, and salt. Add flour mixture to the egg mixture and stir until combined.
- Stir in carrots and walnuts; mix until combined. Pour batter into prepared pan.
- 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.
- 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
- In a small bowl, combine powdered sugar, lemon peel, and lemon juice. Stir until smooth.
Nutrition Facts
(Nutty Carrot Bread)
Servings Per Recipe 16, vit. A (IU) 1361, iron (mg) 1, calcium (mg) 20, Thiamin (mg) 0, vit. C (mg) 1, fiber (g) 2, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 9, Folate (µg) 36, Potassium (mg) 109, sugar (g) 13, sodium (mg) 169, chol. (mg) 26, Riboflavin (mg) 0, Fat, total (g) 18, Monounsaturated fat (g) 6, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 2, Niacin (mg) 1, cal. (kcal) 266, carb. (g) 23, pro. (g) 4