7/17

Cashew Carrot Bread

Bread, Breakfast, Cake, Desserts, Food
By Emma Chapman

Carrot and cashew bread Here’s what I love most about this bread: it’s sweet enough that it certainly feels like a treat to eat, but not so sweet that you have to feel guilty if you decide to eat this for breakfast. 🙂

I mean, this is quite a bit more healthy than lots of breakfast cereals out there. Also, this bread is so good you really don’t even need the glaze you see I added to mine. But go ahead and add the glaze if you want. It’s pretty. And tasty. 

Carrot and cashew breadAfter baking, eating, sharing, and photographing this bread, I sat down at my computer to edit these photos, and I realized that the little dish of shredded carrots kind of looks like shredded cheddar cheese. 

That has nothing to do with anything. I just thought you should know. Okay, let’s bake some bread together!

Best ever carrot breadCashew Carrot Bread, makes 1 loaf.

1 cup grated carrots
1/2 cup cashews
1 cup sugar
1/2 cup softened butter
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup Greek yogurt

Wash, peel, and grate (or shred) your carrots. I got lazy and shredded mine in a food processor instead of grating them by hand. 

In a large bowl, combine the sugar and softened butter, and cream together until the mixture becomes a pale yellow. Stir in the eggs and vanilla.

Carrot bread batterIn another bowl, combine the flour, cinnamon, baking soda, and salt. Whisk together. 

Combine the dry ingredients in with the wet ingredients along with the carrots, cashews, and Greek yogurt. Stir until just combined. Spoon the batter into a buttered baking dish. Bake at 325°F for 55-60 minutes. Allow to cool for 10 minutes before removing from the pan.

Best carrot cake breadFor the glaze (if using), whisk together 1/2 cup powdered sugar and 2-3 tablespoons milk. Pour over the still warm loaf just before serving.

Best carrot cake bread If you like zucchini or pumpkin bread, you’ll love this summer variation. Enjoy! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.

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Cashew Carrot Bread

Ingredients

  • 1 cup grated carrots
  • 1/2 cup cashews
  • 1 cup sugar
  • 1/2 cup softened butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup Greek yogurt

Instructions

  1. Wash, peel, and grate (or shred) your carrots. I got lazy and shredded mine in a food processor instead of grating them by hand.
  2. In a large bowl, combine the sugar and softened butter, and cream together until the mixture becomes a pale yellow. Stir in the eggs and vanilla.
  3. In another bowl, combine the flour, cinnamon, baking soda, and salt. Whisk together.
  4. Combine the dry ingredients in with the wet ingredients along with the carrots, cashews, and Greek yogurt. Stir until just combined. Spoon the batter into a buttered baking dish. Bake at 325°F for 55-60 minutes. Allow to cool for 10 minutes before removing from the pan.

Recipe Notes

For the glaze (if using), whisk together 1/2 cup powdered sugar and 2-3 tablespoons milk. Pour over the still warm loaf just before serving.

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