Indian Carrot Bread
Dive into the exquisite flavors of Indian Carrot Bread, a delightful twist on classic carrot bread infused with aromatic spices like cinnamon, cardamom, and ginger. Perfectly moist and tender, this quick bread combines the natural sweetness of shredded carrots with a touch of tangy yogurt for a rich, balanced flavor. Optional additions like chopped walnuts, pecans, or raisins add texture and bursts of sweetness, making this recipe wonderfully versatile. Ready in just over an hour, this easy-to-make bread is ideal for breakfast, tea-time, or as a satisfying snack. Elevate your baking game with this warmly spiced, crowd-pleasing treat that beautifully blends sweetness and spice!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground cardamom
- 0.5 teaspoons ground ginger
- 0.25 teaspoons salt
- 2 whole eggs
- 0.75 cups granulated sugar
- 0.25 cups light brown sugar, packed
- 0.5 cups vegetable oil
- 0.5 cups plain yogurt
- 1 teaspoon vanilla extract
- 1.5 cups shredded carrots
- 0.5 cups chopped walnuts or pecans (optional)
- 0.5 cups raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground cardamom, ground ginger, and salt. Set aside.
In another large bowl, beat the eggs until frothy. Add the granulated sugar and light brown sugar, and whisk until well combined.
Slowly drizzle in the vegetable oil while whisking to ensure it is fully incorporated.
Mix in the yogurt and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the shredded carrots. If desired, add chopped walnuts or pecans and raisins at this stage.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.8 g | 204% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 2288 mg | 99% | |
| Total Carbohydrate | 488.2 g | 178% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 269.2 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 538 mg | 41% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2062 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
