Carrot Quick Bread

Makes 1 (9-inch) loaf; serves 8 to 10

For the bread:
Cooking spray
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine salt
1/2 teaspoon freshly ground nutmeg
3 large eggs, at room temperature
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
1/2 cup whole or low-fat plain yogurt
1/4 cup vegetable oil
1 1/2 teaspoons vanilla extract
12 ounces carrots (about 4 medium), peeled and shredded on the large holes of a box grater (2 1/2 cups)
1 cup toasted walnuts or pecans, coarsely chopped (optional)

For the glaze (optional):
1/2 cup powdered sugar
1 1/2 tablespoons whole or low-fat plain yogurt

Make the quick bread: Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x5-inch loaf pan with cooking spray; set aside.

Place the flour, cinnamon, baking powder, baking soda, salt, and nutmeg in a medium bowl and whisk to aerate and break up any lumps; set aside.

Place the eggs, brown sugar, granulated sugar, yogurt, oil, and vanilla in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined. Add the flour mixture and fold with a rubber spatula until just combined. Fold in the carrots and nuts if using until evenly mixed.

Pour the batter into the prepared pan and spread it into an even layer. Bake until a cake tester or toothpick inserted in the center comes out clean, 60 to 65 minutes.

Transfer the pan to a wire rack to cool slightly, about 15 minutes. Run a knife around the perimeter of the pan and turn the bread out onto the rack to cool completely, about 1 1/2 hours.

Make the glaze: Place the powdered sugar and yogurt in a small bowl and whisk until smooth and combined. Drizzle over the cooled cake and let sit until the glaze is set, about 30 minutes.

Recipe Notes

• Storage: Leftovers can be tightly wrapped in plastic wrap and stored at room temperature for up to 5 days.