F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Spiced Brown Sugar Carrot Bread

  • SERVINGS: MAKES TWO 8-BY-4-INCH LOAVES
  • MAKE-AHEAD
  • VEGETARIAN

This moist, carrot-flecked bread is deep brown with a very crisp crust.

  1. 3 cups unbleached all-purpose flour
  2. 2 teaspoons cinnamon
  3. 1 1/2 teaspoons baking powder
  4. 1 1/2 teaspoons baking soda
  5. 1 teaspoon crushed cardamom seeds
  6. 1/2 teaspoon salt
  7. 4 large eggs
  8. 1 1/2 cups packed light brown sugar
  9. 1/2 cup granulated sugar
  10. 1 cup canola oil
  11. 1 teaspoon pure vanilla extract
  12. Grated zest of 1 lemon
  13. 2 1/2 cups shredded carrots (about 14 ounces)
  1. Preheat the oven to 350°. Coat two 8-by-4-inch loaf pans with cooking spray or grease and lightly flour the pans.
  2. In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, cardamom and salt.
  3. In a large bowl, beat the eggs with the light brown sugar and granulated sugar until smooth. Add the oil in a thin stream, beating at high speed until the batter has doubled in volume, about 2 minutes. Beat in the vanilla and lemon zest. Fold in the shredded carrots. Beat in the dry ingredients at low speed in 3 batches, mixing well between additions.
  4. Pour the batter into the prepared pans, filling them two-thirds full. Bake in the middle of the oven for 50 minutes to 1 hour, or until a cake tester inserted into the center of the loaves comes out clean. Let the loaves cool in the pans for 10 minutes before turning them out onto a rack to cool completely.
Make Ahead Wrap the bread tightly in plastic and store at room temperature for up to 3 days or freeze for up to 2 months.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.