I always luv to bake, and because of this, I am always thinking about baking.
On snowy , cloudy grey days, I go thru my recipe collection and see what recipe inspires my creative baking taste buds.
Todays mission was to bake a recipe that I hadn’t tried in the last 6 months! My mind immediately went to Carrot Cake, one reason is, I always considered Carrot Bread healthy, due to the carrots of course. I just knew that if I bake this, I also have to eat this bread, every last crumb. ( oh darn)
I turn on the music, put the apron on, and prepare to make a big mess in the kitchen while I create! You see a little flour everywhere just doesn’t bother me, it gives me great satisfaction to know that I was so involved in the creating and baking process that I didn’t care about some flour on the counter and floor. I certainly can clean it up when I’m done.
I gather all the ingredients and begin my journey into Delicious Carrot and Cinnamon Quick Bread
There’s something about grating carrots that’s very satisfying, how you go from having this whole vegetable in our hand to these wonderfully shredded pieces of the same vegetable, and the aroma of grated carrots is so pleasing.
This recipe is super simple, all you need is a good whisk to blend the ingredients, this is great for two reason, you don’t need to get the mixer uncovered and make sure the correct beater arm is in place. Also when using a hand whisk, you avoid the pitfalls of electric mixing that tend to cause a tough dryer bread, when left on too long. Perhaps because you got distracted and walked away to maybe switch out the laundry load or something, ( not that I’ve ever done that).
A few simple spices make this recipe so easy, also the addition of the baking powder and baking soda are good leavening agents, they add a fool proof way to get a good light airy texture to the bread.
The cinnamon, ginger, nutmeg and vanilla add a nice earthly light flavor to the bread, along with a pinch of salt for good luck! With just the right balance of sugar, you wont get overwhelmed with super over the top sweet bread, the carrot bread has a more down to earth flavor with just the right amount of sweetness.
Once the flour is added into the wet ingredients you are ready to bake!
Because you are using parchment paper to line your pan, you’ll be able to cool your bread quickly, so all that yummy cinnamon cream cheese frosting can be layered on ( if you chose to frost this bread).
I have learned over the years that my oven likes to take its time baking quick breads. Once I reach the suggested time for baking, I gradually increase the baking time by 5-7 minutes, until the toothpick comes out clean and the bread bounces back when I poke it with my finger. You will find that you may or may not need to increase the times on your bakes, as all ovens vary slightly.
I opted not to frost this loaf, trying to watch my calories you know! Instead I added some whipped powdered sugar and milk on top of the break while it was still hot, so that could soak in.