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Spiced Brown Sugar Carrot Bread

Source of Recipe


Food & Wine, November 1998






List of Ingredients



• 3 cups unbleached all-purpose flour
  
• 2 tsp cinnamon
  
• 1-1/2 tsp baking powder
  
• 1-1/2 tsp baking soda
  
• 1 tsp crushed cardamom seeds
  
• 1/2 tsp salt
  
• 4 large eggs
  
• 1-1/2 cups packed light brown sugar
  
• 1/2 cup granulated sugar
  
• 1 cup canola oil
  
• 1 tsp pure vanilla extract
  
• Grated zest of 1 lemon
  
• 2-1/2 cups shredded carrots
  






Instructions



1. Preheat oven to 350 degrees (F). Coat two 8x4-inch loaf pans with cooking spray or grease and lightly flour the pans.
   
   
2. In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, cardamom and salt.
   
   
3. In a large bowl, beat the eggs with the light brown sugar and granulated sugar until smooth. Add the oil in a thin stream, beating at high speed until the batter has doubled in volume, about 2 minutes. Beat in the vanilla extract and lemon zest. Fold in the shredded carrots. Beat in the dry ingredients at low speed in three batches, mixing well between additions. Pour the batter into the prepared pans, filling them two-thirds full.
   
   
4. Bake in the middle of the oven for 50 minutes to 1 hour, or until a cake tester inserted into the center of the loaves comes out clean. Let the loaves cool in the pans for 10 minutes before turning them out onto a rack to cool completely.
   
   Makes two (8x4-inch) loaves.