Friday, April 24, 2015

Carrot Nut Bread

Bruce and I took a trip to Alaska last month.

We had a lot of fun hiking, driving, spending time with his sister and her husband, and eating at all sorts of fun restaurants.

We went to Snow City Cafe in Anchorage for breakfast one morning, and I wanted to order every single thing on the menu.  It all looked so amazing!  I ended up getting a Crab Omelette which was amazing!  I also ordered a piece of their Carrot Nut Bread, and immediately knew I had to replicate it at home.

This bread is sweet, nutty, and full of spices.  I will likely continue to tweak the recipe in order to get it exactly like that delicious bread back in Alaska, but for now, this is a delightful stand-in.  Delightful with some butter and a glass of milk.

Carrot Nut Bread


1 1/2 c. finely shredded carrots (3 carrots)
3/4 c. sugar
1/3 c. oil
2 eggs
1 tsp vanilla
3/4 c. flour
3/4 c. whole wheat flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 tsp cloves
1/2 tsp allspice
1/2 c. chopped pecans or walnuts


Preheat the oven to 350.  Lightly spray a bread pan.

In a medium bowl, combine the carrots, sugar, oil, eggs and vanilla and mix thoroughly.  Stir in the baking powder and spices.  Add the flours and mix until smooth.  Stir in the chopped nuts and pour into the prepared pan.

Bake 50 minutes.  Allow the bread to cool before slicing.


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