The Washington Post

Carrot Bread

Carrot Bread 12.000

Scott Suchman for the Washington Post/food styling by Lisa Cherkasky for The Washington Post

Oct 10, 2017

This moist and not-too-sweet bread boasts a lovely color and goes nicely with Tarragon Chicken Salad (see related recipe).

To read the accompanying story, see: These three cookbooks went viral before the Internet existed — and they still hold up today.

Active time: 25 mins Total time: 1 hour and 25 mins

Storage Notes: The bread is best when eaten within 1 day, but leftovers can be stored in an airtight container at room temperature for up to 4 days. Reheat in the oven or toaster oven.


Servings:
12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings; makes one 9-by-5-inch loaf

Ingredients
  • 16 tablespoons (226 grams/2 sticks) unsalted butter, at room temperature, plus more for the pan
  • 2 cups (250 grams) all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 cup (110 grams) packed dark brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 3 large eggs
  • 3 cups grated carrots (from about 6 large carrots)
  • 1 cup (about 115 grams) coarsely chopped walnuts

Related Recipes

Directions

Position a rack in the middle of the oven and preheat to 350 degrees. Grease a 9-by-5-inch loaf pan with butter.

In a medium bowl, sift together the flour, cinnamon, baking powder, baking soda and salt.

In the bowl of stand mixer fitted with the whisk attachment, or using a handheld mixer, combine the butter and both sugars; beat on medium speed until fluffy, 2 to 3 minutes, stopping the mixer motor to scrape down the sides and bottom of the bowl.

Add the eggs one at a time, beating on medium to incorporate after each addition.

Add the flour mixture to the bowl and beat on low speed until incorporated. Gently fold in the carrots and walnuts until evenly distributed, to form a fairly smooth but stiff batter.

Spoon the batter into the loaf pan and, using an offset spatula, spread it out evenly and smooth out the top. Bake for about 1 hour, or until a tester inserted into the center comes out clean.

Transfer the pan to a wire rack to cool for 15 minutes, then dislodge the loaf from the pan and cool completely before serving or storing.


Recipe Source

CORRECTION: An earlier version of this recipe incorrectly credited the recipe to "The Silver Palate Cookbook." Adapted from “Entertaining” by Martha Stewart (Clarkson Potter, 1982).

Tested by Ann Maloney.

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Nutritional Facts

Calories per serving: 370


% Daily Values*

Total Fat: 23g 35%

Saturated Fat: 11g 55%

Cholesterol: 85mg 28%

Sodium: 230mg 10%

Total Carbohydrates: 37g 12%

Dietary Fiber: 2g 8%

Sugar: 18g

Protein: 6g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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