Carrot-Nut Bread with Sour Cream Glaze
Make this bread in mini pans (perfect for gifting) or one large pan.
By Dawn Perry
Jump to recipe
Yields:
1
Total Time:
1 hr 50 mins
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Ingredients
For the Bread:
- Cooking spray
- 1/2 cup chopped walnuts or pecans
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1 tsp. kosher salt
- 1 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 2 large eggs
- 1 cup packed dark brown sugar
- 1/2 cup canola oil
- 1/4 cup sour cream
- 2 cups grated carrots (from about 2 large carrots)
For the Glaze:
- 6 Tbsp. confectioners’ sugar
- 1/4 cup sour cream
Directions
- Step 1Make cake: Preheat oven to 350°F. Lightly grease an 8 1/2-by-4 1/2-inch loaf pan; line with parchment paper, leaving a 2-inch overhang on long sides. Spread walnuts on a rimmed baking sheet and toast until fragrant, 5 to 7 minutes.
- Step 2Whisk together flour, salt, cinnamon, baking soda, and baking powder in a bowl. Whisk together eggs, brown sugar, oil, and sour cream in a second bowl. Add wet ingredients to dry ingredients, and stir with a fork just until combined. Fold in carrots and walnuts. Transfer batter to prepared pan; smooth top.
- Step 3Bake until a toothpick inserted into center comes out clean, 1 hour to 1 hour and 10 minutes. Cool in pan on a wire rack 10 minutes.
- Step 4Make glaze: Whisk together confectioners’ sugar and sour cream in a bowl until smooth. Pour over cake, and cool completely in pan.
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