CARROT BREAD

Spiced Carrot Bread with Vanilla Chips

 

 

Ingredients

• 1 cup oil
• 4 eggs
• ½ cup buttermilk
• ½ tbsp vanilla
• ½ tsp lemon juice (or the zest of half of one lemon)
• 2 cups sugar
• 2 cups shredded carrot
• 4 cups flour
• ½ tbsp baking powder
• ½ tbsp salt
• ½ tbsp cinnamon
• ½ tsp baking soda
• ½ tsp nutmeg
• ½ tsp ginger
• ½ tsp cloves
• 1 cup vanilla baking chips *love*
• Optional glaze: ½ cup powdered sugar mixed with 1-2 tablespoons of milk until a glaze is formed (use less milk for thick, more milk for thin)

Instructions

1. Preheat the oven to 350 degrees. Spray your pan(s) with nonstick cooking spray and set aside.
2. In a large mixing bowl, combine the oil, eggs, buttermilk, vanilla and lemon juice (if you used it). Add the sugar until mixed well. Stir in the carrots.
3. In another large bowl, combine the flour, baking powder, salt, cinnamon, lemon zest (if you used it), baking soda, nutmeg, ginger and cloves. Wisk to blend well.
4. Add the flour mixture to the wet mixture and mix to combine well.
5. Pour the batter into your pan(s) - dividing evenly if you used more than one - and bake until the top is golden brown and a toothpick comes out with a few crumbs. This is about 1 hour for a 8.5" x x4.5" loaf pan and 30 minutes for mini-loaves. Since every oven is different, check often to ensure the bread isn't over-baked!
6. Drizzle the glaze over cooled loaves. Wrap in plastic wrap and store in a freezer bag if desired.

Recipe by Don't Waste the Crumbs at http://dontwastethecrumbs.com/2012/06/spiced-carrot-bread-vanilla-chips/