Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Carrot-Asiago Bread Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2017 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 20 mins Total Time: 2 hrs Yield: 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. Ingredients 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 ⅓ cup sour cream 3 cups shredded carrots (from 1 bunch) ½ cup sliced almonds Directions Preheat oven to 375 degrees. Brush a standard 9-by-5-inch loaf pan with butter and dust with flour, tapping out excess. 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. 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. Rate it Print