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Carrot bread

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10
Course: Breakfast, Dessert, Snack
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 1/2 C (6.70 oz) (190 gr) all purpouse flour
  • 1 tsp (0.17 oz) (5 gr) baking powder
  • 1/2 tsp (0.088 oz) (2.5 gr) salt
  • 1/2 tsp cinnamon powder
  • 1/2 C (3.53 oz) (100 gr) white sugar
  • 1/4 C (1.76 oz) (50 gr) brown sugar
  • 3 eggs, big
  • 1/2 C (4.1 fl oz) (120 ml) vegetable oil, soft flavored (sunflower, corn, etc.)
  • 1/4 C (2.12 oz) (60 gr) sour cream or greek yogurt, unsweetened
  • 2 C grated carrot

Method
 

  1. Preheat the oven to 356º F (180°C). Use some butter to grease a rectangular baking pan with high walls of approximately 9.80 inches x 4.72 inches (25 cm x 12 cm) or line it with parchment paper. In a medium bowl, sift the flour with the baking soda, salt, and cinnamon. Mix with a spoon and set aside.
  2. In a large bowl, add the two types of sugar with the eggs, oil, and sour cream or Greek yogurt. Beat with a hand whisk for 1 minute until the mixture is lighter in color and fluffier.
  3. Add in the flour mixture and beat for a few seconds until completely incorporated. Finally, add the grated carrot and mix until the batter is smooth.
  4. Carefully pour the mixture into the pan and bake at 356° F (180º C) for approximately 50 minutes until lightly golden brown or when a wooden toothpick comes out clean when inserted.
  5. Once ready, take the bread out of the oven and let it rest for 20 minutes while still in the pan. Then turn it out and place it on a rack to cool down completely. Done!

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