Carrot Bread Recipe

I'm going to show you how to make this, the prefect carrot bread recipe. When making any sort of flavored bread, you do the dry ingredients first. So I've got some general all-purpose flour, I've got some baking powder, some bicarbonate of soda, a bit of cinnamon goes in there, and I'm just going to put a little pinch of salt.

Just evenly combine all those ingredients, you can really smell that cinnamon, and I'm going to just set that aside for the moment. And in a separate operation, I've got three eggs, and I'm just going to give those a little bit of a mix. Now, I'm going to put some vanilla extract in, probably about a teaspoon.

Give that a good old mix. I've got some milk here, so I'm going to put that in as well. Now, I'm going to put the sugar in and keep mixing.

If you don't get this color, don't worry about it too much. It's more about the quality of the eggs than anything else. I'm now going to add the vegetable oil and we're almost there.

Now, just keep mixing the two together because although you may find that the ingredients split a little bit because of the oil, actually, we're okay there, just keep mixing and you'll be absolutely fine. And what I'm going to do now is I'm going to add some of the flour at a time to the wet ingredients. The reason I like doing that is that it's all about getting the right texture and if you add too much flour, you've then got to balance it out again and it can be a bit of a nuisance.

But if you're just slowly adding until you get what you think is right, it's probably a better way of working. Now, as you can see, it's still very watery there so I'm going to go in with two-thirds of what we've got there. I'm just going to keep a little bit for safety.

Keep mixing. The other good thing about this is we're going to add the walnut pieces and the grated carrot at the very end so if I'm still not happy with the texture that will thicken it out. But actually, I think it's bang-on.

So I'm just going to add the rest of that. Keep going. And we're pretty much there, actually.

I've got a few more things to add, obviously, the key component which is the carrots. All of that can go in. And then, I've just got some walnut pieces here.

You can break them up a bit if you like. Just because it's a bit more even. Those can go in there, too.

You don't have to put those in, they're optional. And these days, with so many people having a nut allergy, sometimes, it's a safer bet, not to bother. So I'm just going to give those a little bit of a mix.

And again, the key thing now is just to pay attention to the consistency and texture. So, that whole thing is going to go into a loaf tin. And this is exactly the same recipe that I use for carrot cake.

The difference is of course you don't have a cream cheese topping. Also, I like to do it in a loaf. It's quite nice to do it as a bread recipe.

I've already prepared the loaf tin, which means I've just buttered and floured it. You can use greaseproof paper if you like. In, that mixture goes.

And that's going to go in the oven at 150 degrees, or 300, for about forty minutes, there or thereabout. I'm going to take the bread out now. Have a look.

I kind of like this one. Now, here's a tip. Whenever you're baking, me, stating the obvious, don't take it out of the tin straight away.

What's going to happen is we're going to leave that to rest for about five or six minutes. And then, what we'll do, it we'll turn it out, slice it up, and have a good old look at it. Well, I'm just going to take this out now.

There we go, lovely, exactly what I was hoping for. Just take a couple of slices of that. And there you have, ladies and gentlemen, the perfect carrot bread recipe. .