Homemade Carrot Bread (no pineapple)
Homemade Carrot Bread is perfect for sharing or enjoying a slice at a time.
Servings: 8
Calories:
Equipment
- 9" x 5" Loaf Pan
Ingredients
- 2 ½ cups shredded carrots
- 1 ¾ cups all-purpose flour 249g
- ¾ cup walnuts
- ¾ cup raisins
- ½ cup granulated sugar
- ½ cup vegetable or canola oil
- ½ cup sour cream (full fat) room temperature
- ¼ cup brown sugar
- 2 tsp pumpkin spice
- 1 ½ tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp baking powder
- 2 large eggs room temperature
Instructions
- Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9"x 5") with softened butter & flour or line the inside of the pan with parchment paper.
- In a bowl combine flour, salt, baking soda, cinnamon, pumpkin spice & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
- In a large separate bowl: add white sugar, brown sugar, eggs and beat until smooth. Add vanilla extract, sour cream, salt and oil. Mix everything together until combined. Add dry ingredients and mix. Add the shredded carrots, raisins, walnuts into the bowl and gently toss them together with a spatula.
- Transfer the batter to the pan. Bake for 50-60 minutes or until a toothpick placed in the center of the bread comes out clean. Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling.