Easter falls on April 24, and like every year around this time, I’ve started baking with carrots. In fact this past weekend I found a really good carrot bread which I am happy to share. It’s from The Austin Junior League’s “Necessities and Temptations” and to make it, you’ll need two small (3×5 ish) loaf pans — the same size pan called for in Espresso Brownies and Cheesecake for Two recipes. If you don’t have that size loaf pan, it’s worth buying a couple (or you can experiment and try making it in one large pan).
What I love about this recipe is that it makes just enough for a small family. While my family is slowly warming up to carrot cake, I’m the only person who really loves it and I don’t need a whole cake. This small batch recipe satisfies the craving for carrot cake without leaving me with lots of leftovers. Plus it’s super easy and inexpensive to make. It also freezes well.
You can make this with or without the icing. I included a quick small batch recipe for cream cheese icing at the bottom.
- 1 1/2 cups all purpose flour (6.8 oz)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon freshly ground nutmeg
- 2/3 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1/4 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup pecans, chopped and toasted
- Preheat oven to 350 degrees F. Spray two 5.7x3x2 inch loaf pans with cooking spray or rub with butter.
- Mix together the flour, salt, baking powder, cinnamon and nutmeg and set aside.
- Stir together the oil, sugar, eggs, vanilla and carrots.
- Add the flour mixture to the carrot mixture and stir just until blended. Stir in pecans.
- Pour into pans and bake at 350 degrees for 40 minutes or until a toothpick inserted in center comes out clean.