Carrot-Nut Bread with Sour Cream Glaze - countryliving.com

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Hector Sanchez

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Yields: 1

Total Time: 1 hour 50 mins

For the Bread:

Cooking spray

1/2 c.

chopped walnuts or pecans

1 1/2 c.

all-purpose flour, spooned and leveled

1 tsp.

kosher salt

1 tsp.

ground cinnamon

1/2 tsp.

baking soda

1/2 tsp.

baking powder

2

large eggs

1 c.

packed dark brown sugar

1/2 c.

canola oil

1/4 c.

sour cream

2 c.

grated carrots (from about 2 large carrots)

For the Glaze:

6 tbsp.

confectioners’ sugar

1/4 c.

sour cream

1. Make 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. Whisk 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. Bake 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. Make glaze: Whisk together confectioners’ sugar and sour cream in a bowl until smooth. Pour over cake, and cool completely in pan.
   

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