Carrot-Asiago Bread

carrot asiago bread
Photo: Marcus Nilsson
Prep Time:
20 mins
Total Time:
2 hrs
1 9-by- inch loaf

Yes, carrot bread can go savory! Adding Asiago, cayenne, and sour cream to the batter does the trick. A cheesy, crunchy almond topping takes the loaf over the top.


  • 1 stick unsalted butter, melted, plus more for pan

  • 2 ¼ cups unbleached all-purpose flour, plus more for pan

  • 2 tablespoons sugar

  • 1 teaspoon kosher salt

  • ½ teaspoon cayenne pepper

  • 1 ¾ teaspoons baking powder

  • ½ teaspoon baking soda

  • 3 ½ ounces Asiago, shredded (1 ½ cups)

  • 3 large eggs, room temperature

  • cup sour cream

  • 3 cups shredded carrots (from 1 bunch)

  • ½ cup sliced almonds


  1. Preheat oven to 375 degrees. Brush a standard 9-by-5-inch loaf pan with butter and dust with flour, tapping out excess.

  2. In a large bowl, whisk together flour, sugar, salt, cayenne, baking powder, and baking soda, 30 seconds. Add 1 cup cheese; toss to evenly coat in flour mixture. In another bowl, whisk together butter, eggs, sour cream, and carrots until smooth. Make a well in flour mixture and pour carrot mixture into it. Stir together just until combined and no dry flour remains (do not overmix). Transfer to prepared pan. In a bowl, toss together almonds and remaining 1/2 cup cheese; sprinkle evenly over batter.

  3. Bake until a tester inserted into center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool in pan 10 minutes, then transfer loaf to a wire rack and let cool completely. Bread can be stored at room temperature, wrapped in parchment-lined foil, up to 3 days.

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