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

Beth Hensperger
November 1998

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Recipe Summary

Yield:
MAKES TWO 8-BY-4-INCH LOAVES
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Coat two 8-by-4-inch loaf pans with cooking spray or grease and lightly flour the pans.

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  • In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, cardamom and salt.

  • 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.

  • 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.

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