This bread tastes like a popular carrot cake, but it’s less dessert and more suitable for breakfast. Besides it will be easier and faster to cook to enjoy traditional a harmonious combination of moist vegetable pulp, spices, nuts and cheese cream. Carrots in the composition give the bread a lot of natural sweets, fills it with healthy dietary fiber and combined with yogurt and butter gives softness and mouth-watering moisture. By if desired, add lemon zest to the dough to dilute spicy taste of bread with refreshing citrus notes. Finished bread covered with light icing from cream cheese and sugar powder. Share with friends: 
Time: 1 hour. 15 minutes. Difficulty: easy Amount: 1 loaf (22,5х12,5) The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Bread
- 110 gr. butter, melted and cooled (or 0.5 Art. vegetable oil) + optionally to lubricate the mold
- 1 and 1/4 Art. flour
- 3/4 Art. Sahara
- 1 tsp baking powder
- 1 tsp salt
- 0.5 tsp soda
- 0.5 tsp ground cinnamon
- 0.5 tsp grated nutmeg
- 3/4 Art. fried chopped hazelnuts
- 1 tbsp. sweet coconut flakes
- 2 large eggs
- 0.5 tbsp. plain yogurt or sour cream
- 1 tsp vanilla extract
- 1 tsp grated lemon zest (optional)
- 1 tbsp. grated carrots
Glaze
- 1 tbsp. powdered sugar
- 3 tbsp. l softened cream cheese
- 2 tbsp. l milk
- 1/4 tsp vanilla extract
Recipes with similar ingredients: butter, flour varieties, sugar, baking powder, cinnamon, nutmeg, hazelnuts, coconut, eggs, yogurt, sour cream, vanilla extract, lemon zest, carrots, icing sugar, curd cheese, milk
Recipe preparation:
- Bake carrot bread. Preheat the oven to 175 ° C. Lubricate one 22×12 cm bread pan with a thin layer of butter. or three shapes measuring 15×7 cm.
- In a large bowl, whisk the flour, granulated sugar, salt, cinnamon and nutmeg. Add hazelnuts and coconut.
- In a medium-sized bowl, beat the eggs, melted creamy butter, yogurt, vanilla and lemon zest (if used). Stir in grated carrots. Stir carrot mixture into flour and knead the dough.
- Put the dough in the prepared form (or forms). Bake until a toothpick inserted in the center of the bread comes out clean, about 55 minutes for a standard loaf or 35-40 minutes for a mini loaf. Cool on a wire rack for 30 minutes without removing from the mold, then put on a wire rack to cool completely.
- Cook the icing. In a bowl, beat sugar together powder, cream cheese, milk and vanilla. Drizzle icing carrot bread and let it freeze, 15-20 minutes.
