Carrot Bread Recipe

INGREDIENTS

FOR THE CARROT BREAD

• ½ cup whole milk 114 grams
• ¼ cup vegetable oil 50 grams
• ¼ cup plain Greek yogurt 57 grams
• 3 large eggs 150 grams
• 1 teaspoon pure vanilla extract 4 grams
• 1 cup brown sugar 213 grams
• 2 cups all-purpose flour 240 grams
• 2 teaspoons baking soda 12 grams
• 1½ teaspoons ground cinnamon 5 grams
• ½ teaspoon ground nutmeg
• 2 cups shredded carrots 180 grams (from about 3 carrots)

FOR THE CREAM CHEESE GLAZE

• 3 ounces cream cheese 85 grams, room temperature
• 1 tablespoon unsalted butter 14 grams, room temperature
• ½ cup powdered sugar 57 grams
• ½ teaspoon pure vanilla extract 2 grams

EQUIPMENT

• Kitchen Scale (optional)
• 9×5-inch Loaf Pan

Instructions

FOR THE CARROT BREAD

• Preheat oven to 350°F. Spray a 9×5-inch loaf pan with nonstick spray and line the bottom of the pan with parchment paper. Set aside.
• In a large bowl, whisk the milk, oil, yogurt, eggs, and vanilla together. Once smooth, add the brown sugar and stir to combine.½ cup whole milk,¼ cup vegetable oil,¼ cup plain Greek yogurt,3 large eggs,1 teaspoon pure vanilla extract,1 cup brown sugar
• In a medium bowl, whisk the flour, baking soda, cinnamon, and nutmeg together.2 cups all-purpose flour,2 teaspoons baking soda,1½ teaspoons ground cinnamon,½ teaspoon ground nutmeg
• Place the shredded carrots in a small bowl. Sprinkle 2 tablespoons of the dry mix over the carrots – this ensures the carrots distribute evenly throughout the loaf.2 cups shredded carrots
• Add the dry ingredients to the wet ingredients and mix just until combined. Gently fold in the shredded carrots.
• Pour the batter into the prepared pan.
• Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the loaf to cool in the pan for 10 minutes, then carefully transfer it to a wire rack and let cool completely.

FOR THE CREAM CHEESE GLAZE

• Once the carrot bread is cool, mix the softened cream cheese and butter together in a microwave safe bowl. Add the powdered sugar and vanilla.3 ounces cream cheese,1 tablespoon unsalted butter,½ cup powdered sugar,½ teaspoon pure vanilla extract
• Microwave the glaze for 30 seconds. Stir well.
• Pour it over the cooled carrot loaf and enjoy.

NOTES

• Instead of all carrots, try using shredded apple, zucchini, or a combination of all 3. Keep total shredded add-ins to 2 cups.
• For a little crunch, add up to 1 cup of chopped walnuts or pecans.
• For a little something extra, mix a pinch of ground cinnamon into the cream cheese glaze!

Storage: Store glazed or unglazed carrot bread in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.