Recipe Background
A sunset orange hue, lightly sweet, and delightfully tender, this Carrot Spoon Bread Bake makes a wonderful first impression. And second impression. And every impression after that, come to think of it. It's a beautiful and simple bread that's just waiting for a pat of honey butter and begging to be snacked on while it's still warm. Carrot Spoon Bread Bake is wholesome baking at its finest!
A sunset orange hue, lightly sweet, and delightfully tender, this Carrot Spoon Bread Bake makes a wonderful first impression. And second impression. And every impression after that, come to think of it. It's a beautiful and simple bread that's just waiting for a pat of honey butter and begging to be snacked on while it's still warm. Carrot Spoon Bread Bake is wholesome baking at its finest!
Ingredients
- 1/2 cup unsalted butter melted and cooled, plus more, to taste, softened, for greasing the dish
- 3 cups carrots packed and finely grated
- 3 tablespoons water
- 1 1/2 cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon coarse salt
- 4 large eggs beaten
- 1 cup light brown sugar packed
Directions
- Preheat the oven to 350 degrees F.
- Using the extra softened butter, grease a 2-quart baking dish.
- In a medium microwave-safe bowl, combine the carrots with the water.
- Cover the bowl with plastic wrap and microwave the carrots until tender, about 4 minutes.
- Drain the carrots in a fine-mesh sieve and set them aside.
- In a large bowl, whisk together the flour, the baking powder, the baking soda, and the salt.
- Whisk in the eggs, the brown sugar, and 1/2 cup of the butter until combined.
- Fold in the carrots.
- Transfer the mixture to the prepared dish.
- Bake until the top is golden-brown, the edges pull away from the sides of dish, and a toothpick inserted into the center comes out clean, about 55 minutes-1 hour.
- Transfer the bread bake from the oven and allow it to cool slightly.
- Serve.
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