Moist Carrot Cake Bread is a delicious sweet bread that tastes just like
carrot cake. It is perfect for Spring or Easter. Can be topped with cream cheese frosting or made without frosting.
Preheat the oven to 350°F. Grease a 10-inch loaf pan with shortening and lightly flour it to prevent
sticking, then set the prepared pan aside while you mix the batter.
In a large bowl, stir sugar, eggs, oil, and vanilla with a wooden spoon until well blended. In another bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
Add the dry ingredients to the wet ingredients and fold gently until just moistened. Fold in shredded carrots
and chopped nuts, mixing only until the carrots are evenly distributed.
Pour batter into the loaf pan and bake about 60 minutes, checking around 40 minutes. Bread is done when a toothpick comes out clean. Cool completely before slicing; it freezes well.