Michael Symon's Carrot Bread

By joejudy

Ingredients

• 1/2 cup Unsalted Butter (softened)
• 1 cup Dark Brown Sugar
• 1/4 cup Granulated Sugar
• 1 Egg
• 1/4 cup Milk
• 1 Orange (zested)
• 2 teaspoons Vanilla Extract
• 2 cups All-Purpose Flour
• 1 1/4 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Cinnamon
• 1/2 teaspoon Salt
• 1 cup Carrots (grated and packed; about 2 medium carrots)
• 1/4 cup Pistachios (shelled and coarsely chopped)

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients

instructions Preheat oven to 350 degrees F. Grease a standard 9x5 inch loaf pan with butter or cooking spray.

step 2

ingredients 1/2 cup Unsalted Butter (softened)
1 cup Dark Brown Sugar
1/4 cup Granulated Sugar
1 Egg
1/4 cup Milk
1 Orange (zested)
2 teaspoons Vanilla Extract

instructions Beat together the butter and sugars until light and fluffy, about 5 minutes with an electric mixer. Add the egg, milk, orange zest and vanilla and continue to beat until well incorporate.

step 3

ingredients 2 cups All-Purpose Flour
1 1/4 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Cinnamon
1/2 teaspoon Salt
1 cup Carrots (grated and packed; about 2 medium carrots)

instructions In a medium bowl, whisk together the flour, baking powder and soda, cinnamon and salt. Add the carrots and toss to coat in the flour mixture.

step 4

ingredients 1/4 cup Pistachios (shelled and coarsely chopped)

instructions Stir the dry mixture into the wet mixture in three additions, stirring just until blended. Over mixing the batter will create a tough cake. Pour the batter into the prepared loaf pan and sprinkle pistachios on top. Bake for about 1 hour or until a toothpick is inserted and comes out clean.

step 5

ingredients

instructions Remove from the oven and cool completely on a wire rack. Serve with butter and salt sweetened whipped cream.

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