Flavorful homemade carrot bread is loaded with cinnamon, nutmeg, carrots and nuts! Similar to carrot cake but easier to make, this sweet loaf is perfect for brunch or dessert.
Pre-heat oven to 350F (180C). Grease and flour a 9 inch loaf pan.
In a large bowl whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt.
In a large bowl beat the oil and sugars about 2 minutes on medium speed, add the eggs and beat, add the shredded carrots and beat to combine. Stir in the nuts. Add the dry ingredients and stir just to combine (approximately 15-16 stirs) do not over mix.
Pour the batter into the prepared pan. Bake for approximately 40-50 minutes. Cool in the pan 20 minutes, remove the bread from the pan and place on a wire rack to cool completely before glazing. Enjoy!
VANILLA GLAZE
In a medium bowl mix together the powdered sugar and cream. Add more or less cream depending on the desired thickness.
Notes
Store: This quick bread can be stored at room temperature in an airtight container for up to a week. Place a slice of regular bread into the container to absorb any excess moisture.Freeze: Freeze carrot loaf by wrapping it in plastic wrap and then in foil to prevent freezer burn. Freeze for up to 3 months. You can also freeze individual slices so you can enjoy a single slice anytime you would like!