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Cashew Carrot Bread

Servings 1 loaf

Ingredients

  • 1 cup carrots grated
  • ½ cup cashews
  • 1 cup sugar
  • ½ cup butter softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups flour
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup Greek yogurt

Instructions

  • 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.
  • In 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.

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.