Carrot Nut Bread

Carrot Nut Bread is wonderful because it tastes very similar to carrot cake, but you don’t feel as guilty eating it. Carrot Nut Bread doesn’t have the word “cake” in the title and it’s not smothered in cream cheese frosting.  You can actually taste and enjoy the flavors of the carrot, nutmeg and cinnamon.

I adapted this recipe slightly from the Joy of Cooking recipe to include nutmeg, slightly more cinnamon and contain less sugar.  I recommend using a food processor to grate the carrots.

Carrot Nut Bread Recipe

Preheat the oven to 350. Grease a 9 x 5- inch loaf pan.
Whisk together:

1 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Blend well in a large bowl:

1/2 cup sugar
2 large eggs, beaten
1/2 cup vegetable oil
1 tsp. vanilla
1/2 tsp. salt

Stir in the dry ingredients. Blend with a few swift strokes:

1 1/2 cups grated carrots
1 1/2 cups walnuts

Scrape the batter into the greased pan. Bake until the bread pulls away from the sides of the pan, about 45 minutes. Cool in the pan on a rack for 10 minutes before unmolding to cool completely on the rack.