Lemon Carrot Bread

Name: Lemon Carrot Bread
Ingredients: 3/4 cup butter, softened; 1-1/2 cups sugar; 3 large eggs, room temperature; 1 tablespoon lemon juice; 2-1/4 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup milk; 1 cup shredded carrots; 3/4 cup chopped pecans; 2 tablespoons grated lemon zest

12 ingredients

2 steps

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1 tablespoon lemon juice
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1 cup shredded carrots
3/4 cup chopped pecans
2 tablespoons grated lemon zest

Directions

1

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon juice. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in the carrots, pecans and lemon zest.
2

Transfer to two greased 8x4-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, 40-45 minute. Cool for 10 minutes before removing from pans to wire racks.