Carrot-Nut Bread with Sour Cream Glaze

Make this bread in mini pans (perfect for gifting) or one large pan.

By Dawn PerryPublished: Dec 13, 2020

Hector Sanchez

Yields:

Total Time:

1 hr 50 mins

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Ingredients

1. Step 1Make cake: Preheat oven to 350°F. Lightly grease an 8 1/2-by-4 1/2-inch loaf pan; line with parchment paper, leaving a 2-inch overhang on long sides. Spread walnuts on a rimmed baking sheet and toast until fragrant, 5 to 7 minutes.
2. Step 2Whisk together flour, salt, cinnamon, baking soda, and baking powder in a bowl. Whisk together eggs, brown sugar, oil, and sour cream in a second bowl. Add wet ingredients to dry ingredients, and stir with a fork just until combined. Fold in carrots and walnuts. Transfer batter to prepared pan; smooth top.
3. Step 3Bake until a toothpick inserted into center comes out clean, 1 hour to 1 hour and 10 minutes. Cool in pan on a wire rack 10 minutes.
4. Step 4Make glaze: Whisk together confectioners’ sugar and sour cream in a bowl until smooth. Pour over cake, and cool completely in pan.