Carrot Bread
You'll love this Carrot Bread recipe. It's packed with spices, nuts, and carrots. It yields the perfect tender crumble. Great for any season!
Servings 8
Calories 473kcal
Ingredients
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp cinnamon
- ¼ tsp ground nutmeg
- ½ tsp ground ginger
- 2 eggs
- ½ cup vegetable oil
- ⅓ cup Greek yogurt
- 1 cup light brown sugar packed
- 1½ cups carrots shredded - about 2 large carrots
- ¾ cup chopped walnuts
- ¼ cup raisins
Cream Topping:
- 4 egg whites
- ½ cup confectioner’s sugar
- walnuts
Instructions
Bread
- Preheat the oven to 375 degrees.
- In a medium-sized bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another medium-sized bowl, beat the eggs with oil.
- Add the yogurt and sugar and whisk well.
- Add the wet ingredients to the dry ingredients and mix with a spatula.
- Fold in the carrots, walnuts, and raisins.
- Pour the mixture into a parchment-lined or well-greased loaf pan.
- Bake for 15 - 20 minutes or until the carrot bread is golden brown.
Prepare the Topping
- In a medium-sized bowl, combine the egg whites and the confectioner’s sugar.
- Using a mixer, beat the egg whites until stiff peaks form.
- After the bread has cooled, add the meringue topping to the bread.
- Sprinkle with the chopped walnuts.
- Return the bread to the oven to cook and brown the meringue. It should take about 5 - 7 minutes or bake until the tops of the meringue have slightly browned.
- Optional - you can skip the meringue topping and use any buttercream frosting you like.
Nutrition
Serving: 1g | Calories: 473kcal | Carbohydrates: 64g | Protein: 8g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 245mg | Potassium: 259mg | Fiber: 4g | Sugar: 35g | Vitamin C: 4mg | Calcium: 102mg | Iron: 2mg | Net Carbohydrates: 52g