Preheat oven to 325°F and let ingredients come to room temperature.
Butter a 9×5-inch loaf pan or line the pan with waxed or parchment paper.
Whisk together flour, baking powder, cinnamon and salt in a bowl and set aside.
Cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs, one at a time.
Add dry ingredients one-third at a time alternating with milk and mix just until smooth. Fold in carrots and nuts.
Pour batter into a large (9×5-inch) loaf pan and bake 1 hour 20 minutes or until wooden toothpick inserted in center of bread comes out clean.
Join the Challenge Club and get recipes, techniques, and special offers delivered monthly to your inbox.
©2023 Challenge Dairy. All rights reserved.
Press Statements Privacy Policy