Carrot Bread

Simple, sweet, and full of shredded carrots, this browned butter carrot loaf is your dream come true one bite after another. 

Ingredients:

6 oz unsalted butter, melted and browned to just over 1/2 cup of butter

2 cups all purpose flour

3/4 granulated sugar

1 tsp baking soda

1/2 tsp salt

3/4 tsp ground cinnamon

3/4 tsp all spice

2 large eggs

1 tsp vanilla extract

1/4 cup milk buttermilk

1 1/4 cups finely grated carrots

 

for the frosting:

2 oz cream cheese

2 tbsp unsalted butter, softened

1 1/2 cups powdered sugar

pinch of salt

2-3 tbsp heavy cream

roasted pistachios, coarsely chopped

Directions:

Preheat the oven to 350 degrees. Grease and flour a 9x5 in loaf pan and set aside. 

Melt the butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter melts. When it begins to smell nutty, remove from the heat and transfer to a bowl to stop the butter from overcooking and burning. 

In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and all spice. 

In a small bowl, whisk together the eggs, vanilla, and buttermilk. Stir in the grated carrots. When the butter has cooled, whisk it in. 

Add the wet ingredients all at once to the dry ingredients. Fold together but do not over stir. 

Spoon batter in prepared pan. Bake for 50 minutes. Remove from oven and allow to rest for 15 min before inverting to a wire rack to cool completely. 

To make the frosting: 

In a medium bowl stir together the cream cheese and butter. Add the sugar and salt. Whisk in 2 tablespoons of  heavy cream. The frosting should be think and spreadable. Add another tablespoon of heavy cream if necessary. Spread over the cooled bread. Sprinkle the pistachios on top. Bread will last 4 days wrapped at room temperature. 

Source: Joy the Baker