Carrots are a family favorite in my house so I usually buy them in bulk. I was thinking of trying something new to make with the big bunch I got last week. I make banana bread all the time ….so decided to try the carrot version of it and that’s how I came up with Carrot nut bread…a healthier version of carrot cake!!

This bread has the perfect texture, grainy yet delicate…moist, yet not too dense and is loaded with fruity-nutty goodness! Try this warm bread with little bit of butter…you will absolutely fall in love with it!

Tip….This is also a perfect fall bread and great Thanksgiving recipe!

Recipe                                             Makes: 1 loaf                 Time: 1 hour 10 minutes

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 cup dark brown sugar
• 4 Tbsp. (1/2 stick) cold butter, cut into little pieces
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt
• ¾ cup milk
• 1 egg
• 1 tsp. pure vanilla extract
• ½ tsp. ground ginger
• ½ tsp. ground cinnamon
• ¼ tsp. ground nutmeg
• 1 cup grated carrots
• 1/2 cup sliced almonds

Method

1. Heat the oven to 350F (175C). Grease a 9 x 5-inch loaf pan with butter or spray.
2. Mix the dry ingredients in a bowl.
3. Add the butter to the dry ingredients, mixing with a fork.
4. Beat together the milk, sugar, vanilla extract and egg.
5. Pour into the dry ingredients. Mix them together gently, trying not to over mix.
6. Fold in the carrots and the almonds.
7. Pour the batter into the loaf pan.
8. Bake for about 50 minutes, or until the bread is golden brown and a fork inserted into the center comes out clean.
9. Cool on a rack for about 15-20 minutes before slicing.

Notes

• Use almond milk instead of regular milk for added flavor.
• Add raisins and walnuts or any other nuts of your choice.