Description
Move over zucchini and banana bread — this updated twist on the traditional quick bread tastes just like carrot cake without the icing. Make it as a Thanksgiving side dish, or a Saturday afternoon snack. Either way, your whole family will be begging for more carrot bread!
Ingredients
Scale
- 1 cup sugar
- 3/4 cup oil
- 2 eggs
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 cup grated carrots
Instructions
- Preheat oven to 325 degrees. Spray a loaf pan with oil and dust lightly with flour.
- In a mixing bowl, cream the sugar and oil. Beat in the eggs.
- In a small bowl, stir together the flour, baking powder, baking soda, cinnamon, and salt. Stir flour mixture into cream mixture, and then stir in the carrots.
- Put into prepared loaf pan, bake 55-60 minutes or until toothpick comes out clean from the center. Cool on a wire rack, slice, and enjoy!
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Cuisine: American