▢ 2 cups flour
▢ 1 cup sugar
▢ 1 ½ teaspoons baking soda
▢ 1 ½ teaspoons cinnamon
▢ 1 teaspoon salt
▢ ½ teaspoon pumpkin pie spice
▢ 2 ½ cups carrots grated
▢ 3 eggs
▢ ¾ cup vegetable oil
▢ ¼ cup milk
▢ 1 teaspoon vanilla
▢ ¾ cup walnuts chopped
Preheat oven to 350˚F. Line a 9×5 loaf pan with parchment paper.
Whisk together dry ingredients in a medium bowl. Set aside.
Mix carrots, eggs, oil, milk, and vanilla in a large bowl.
Add the dry ingredients to the wet mixture. Fold in walnuts and mix just until combined.
Pour into prepared pan and bake for 55-65 minutes or until a toothpick comes out clean.
If you don’t have pumpkin pie spice, use extra cinnamon or even apple pie spice.
Carrots should be shredded using the coarse side of a cheese grater. They can be peeled or if you scrub them, you can skip peeling them.
Do not overmix the batter, stir just until combined.
Use parchment paper to line the bottoms of the loaf pan to make it easy to remove.
Ovens can vary slightly, check the bread at least 10 minutes before you think it will be done.
This bread is easier to slice when completely cooled.