Carrot Bread

It’s ridiculously cold this week, so I have been baking a lot to warm the center of our house. This is one of my all-time favorites, probably because my Mom made it throughout my childhood, she says the recipe came with a blender years ago! If you like pumpkin or zucchini bread, you’re going to love this. I have made a few modifications to the original recipe to make it a tad more healthy, those are in parenthesis.

Carrot Bread

1 1/2 c sifted flour (1 part unbleached flour, 1 part almond flour, 1 part coconut flour)

1 1/2 t baking soda

1 1/2 t cinnamon

1 1/2 t salt (pink salt)

2 eggs

1 c oil

3/4 c sugar (same amount raw honey)

1 t vanilla

1 1/2 c carrots, grated (4-5 carrots)

1 1/2 c pecans

 

Glaze

1/2 c powdered sugar

1/2 t lemon juice (fresh is so much better)

1 T milk

1/2 t vanilla

Oven 350 degrees. Place carrots in a blender and chop them well. Mix all ingredients together in a mixing bowl, adding carrots and nuts last. Pour into a loaf pan and bake 60 minutes, or into mini loaf pans and bake 40 minutes, or into mini bundt pans like I did and bake 47 minutes, or muffin pans for 17 minutes. Allow to cool completely. Combine glaze ingredients and pour over cooled bread.