A nice delicious warm carrot bread

Ingredients

• 2 pieces Carrots (clean, skin on, sliced thin)
• 4 pieces Eggs (large, room temperature)
• 100 ml Vegetable Oil (neutral oil such as canola or sunflower)
• 0.5 cup Granulated Sugar (fine granulated)
• 1 cup All-Purpose Flour (sifted)
• 1 tablespoon Baking Powder (ensure it is fresh)
• 1 tablespoon Vanilla Essence (pure vanilla extract preferred)

Instructions

1. Slice Carrots

   Trim the ends of the carrots and slice them thinly (about 2‑3 mm).

   Time: PT5M

2. Blend Carrots, Eggs, and Oil

   Place the sliced carrots, all four eggs, and 100 ml oil into the blender. Blend on high until the mixture is completely smooth.

   Time: PT2M

3. Incorporate Sugar

   Transfer the blended mixture to a large mixing bowl. Add ½ cup granulated sugar and stir until fully dissolved.

   Time: PT1M

4. Add Flour and Baking Powder

   Sift 1 cup all‑purpose flour together with 1 tablespoon baking powder into the bowl. Fold gently until the batter is smooth and free of lumps.

   Time: PT2M

5. Flavor with Vanilla

   Stir in 1 tablespoon vanilla essence until the batter thickens slightly and is uniformly flavored.

   Time: PT1M

6. Grease the Baking Pan

   Lightly grease the loaf pan with a thin layer of oil or butter and dust with a little flour to prevent sticking.

   Time: PT2M

7. Transfer Batter to Pan

   Pour the batter into the prepared pan and smooth the top with a spatula.

   Time: PT1M

8. Bake

   Place the pan in a pre‑heated oven and bake at 180°C for about 40 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT40M

   Temperature: 180°C

9. Cool and Serve

   Remove the bread from the oven, let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g