90 minutes
A deliciously spiced carrot bread topped with a zesty lemon icing, perfect for a sweet and tangy treat.
cups
Light brown sugar, packed
cups
each
teaspoons
Ground Cardamom
teaspoons
teaspoons
cups
teaspoons
teaspoons
Carrots, peeled and grated
cups
each
Confectioners’ Sugar
cups
1. Preheat Oven and Prepare Pan
Preheat your oven to 350°F (175°C) with a rack positioned in the center. While the oven heats up, prepare a 9-by-5-inch loaf pan by greasing it lightly with oil. Line the pan with parchment paper, allowing some overhang on the sides for easy lifting later, and then oil the parchment paper as well.
2. Whisk Sugar and Eggs
In a large bowl, whisk together 225 grams of packed light brown sugar and 2 large eggs until the mixture becomes pale and slightly thickened, which should take about 2 minutes.
3. Combine Wet Ingredients
Add 180 milliliters of neutral oil, 1 teaspoon of ground cinnamon, 0.5 teaspoon of ground cardamom, and 1 teaspoon of kosher salt to the bowl. Whisk everything together until the mixture is smooth and well combined.
4. Mix Dry Ingredients and Fold in Carrots
Gradually add 225 grams of all-purpose flour, 2 teaspoons of baking powder, and 0.5 teaspoon of baking soda to the wet ingredients. Mix slowly to avoid overworking the batter. Fold in 165 grams of grated carrots, ensuring they are evenly distributed throughout the thick batter.
5. Bake the Bread
Scrape the batter into the prepared loaf pan and smooth the top with a rubber spatula. Tap the pan gently on the counter to remove any air bubbles. Place the pan in the oven and bake for 50 to 60 minutes, or until the bread is golden and a tester inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
6. Prepare Lemon Glaze
While the bread cools, prepare the lemon glaze. Zest the lemon first, then juice it. In a medium bowl, whisk together 100 grams of confectioners’ sugar, the lemon zest, and about 4 teaspoons of lemon juice until the glaze is thick but pourable. For an extra touch, you can add 1 tablespoon of finely grated carrot.
7. Glaze the Bread
Once the bread has fully cooled, pour the lemon glaze over the top, letting it drizzle down the sides. Allow the glaze to set for a few minutes before slicing.
Use canned pumpkin puree instead of carrots and add pumpkin pie spice. Top with a glaze made from confectioners' sugar and maple syrup.
Use mashed ripe bananas in place of carrots and add a teaspoon of vanilla extract to both the batter and icing.
Substitute grated apple for the carrots and emphasize cinnamon in your spice mix. Finish with a salted caramel drizzle.
Swap out the carrots for grated zucchini and add chopped walnuts. Top with a tangy cream cheese frosting instead of lemon icing.
Make your base without eggs or dairy, using plant-based milk and a flax egg. Skip the spices, add lemon zest and poppy seeds, and use a simple lemon glaze.
Start with the freshest carrots you can find. Organic carrots often have more flavor. Grate them finely for a consistent texture throughout the bread. For the icing, use freshly squeezed lemon juice and zest for the brightest flavor.
Use an oven thermometer to get the right temperature. Bake the bread until a toothpick comes out with a few moist crumbs, not dry, to avoid overbaking.
Freshly ground spices will have a more robust profile than pre-ground ones. Consider toasting your spices lightly in a dry pan before grinding to enhance their flavors.
Adjust the lemon icing to the right consistency with powdered sugar or lemon juice to ensure it's thick enough to coat but thin enough to drizzle.
Ensure your wet ingredients (like oil and eggs) are at room temperature to emulsify better into the batter. Avoid overmixing to prevent a dense bread.
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