This homemade Carrot Bread is a delightful treat that’s perfect for breakfast or as a snack. It’s moist, easy to make, and packed with flavor from cinnamon and nuts. Follow this simple recipe to make your very own Carrot Bread.
Ingredients
- 1 c. sugar
- 2/3 c. oil
- 2 eggs
- 1 1/2 c. flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1 jar junior strained carrots (baby food)
- 1/2 c. nuts
Baking Instructions
- Mix all ingredients in order.
- Bake in greased loaf pan for 1 hour at 350°.
Calorie: 450
Total cooking time:1 hour
Difficulty level: Easy
The Sweet Discovery of Carrot Bread
Remember when you discovered you could put vegetables in cake and it was like the heavens parted to reveal the golden truth? Yeah, me neither. But whoever thought of putting carrots in bread must have been a genius. Or maybe just really, really hungry. Anyway, let me tell you about the time I tried making Carrot Bread for the first time.
The Ingredients: Hoarders Paradise
You know that moment when you’re on a cooking spree, and you find yourself in front of your pantry, staring at the 1 c. sugar, 2/3 c. oil, 2 eggs, 1 1/2 c. flour, 1 tsp. baking soda, 1 tsp. baking powder, 1 tsp. cinnamon, 1 jar junior strained carrots (baby food), and 1/2 c. nuts? And then it hits you – you don’t remember buying half of these things, and the strained baby food carrots just raises so many questions. But, hey, it’s a food experiment, right?
The Mixing: A Floury Mess
Mixing all the ingredients in order is always fun. Especially when you’re a klutz like me and end up wearing half the flour and sugar. But hey, who doesn’t love a good dusting of flour on their clothes and in their hair? It’s like a chef’s badge of honor. Or a sign that you should probably stick to takeout.
The Baking: A Test of Patience
Next on the agenda is baking. Now, let’s get one thing straight. When the recipe says, “Bake in a greased loaf pan for 1 hour at 350°,” it’s basically telling you to sit on your hands for an hour because the smell of carrot bread will make you want to tear open the oven door way before it’s done. Remember, patience is a virtue, and burnt tongues are not.
The Aftermath: Crumbs and Compliments
After the hour of impatient waiting and resisting the urge to taste-test every five minutes, the bread was done. And let me tell you, it was a sight to behold. A beautiful, golden brown loaf of carrot bread, speckled with nuts and radiating the warm, comforting scent of cinnamon. My kitchen may have looked like a bomb site with flour and sugar everywhere, but the bread? The bread was perfect.
The Verdict: Worth It
So, was it worth the flour-dusted clothes, the sugar in my hair, the impatient waiting, and the post-baking cleanup? Absolutely. Carrot bread, my friends, is a game-changer. It’s the perfect blend of sweet and nutty, with a hint of cinnamon and the surprising yet wonderful addition of carrots. Plus, it’s a semi-healthy option when I want to satisfy my sweet tooth but don’t want to feel too guilty about it.
So, dear reader, if you find yourself with a strange array of ingredients including baby food carrots and a free afternoon, give carrot bread a try. Trust me, it’s an experience you won’t forget. And if you’re anything like me, you’ll probably end up wearing half of it, too.
