Savory Carrot and Asiago Bread
Prep time
Cook time
Total time
This Savory Carrot and Asiago Bread is a quick and easy bread that you can whip up during the week and eat with almost anything! It's great served with soups and stews, making it the perfect comforting bread.
Serves: 1 loaf
  • 2¼ cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper
  • 1¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ cups shredded Asiago cheese
  • ½ cup (1 stick) unsalted butter, melted and cooled
  • 3 large eggs, room temperature
  • ½ cup sour cream
  • 3 cups loosely packed shredded carrots (about 6 medium carrots)
  • ½ cup sliced almonds
  1. Preheat oven to 375 degrees F. Grease a 9 by 5-inch loaf pan with butter or cooking spray and then dust with flour. Set aside.
  2. In a large mixing bowl, whisk together the flour, sugar, salt, cayenne, baking powder and baking soda. Stir in 1 cup Asiago cheese and set aside.
  3. In a separate bowl, whisk together the butter, eggs and sour cream until smooth. Stir in the carrots.
  4. Make a well in the center of the dry ingredients and then pour in the carrot mixture. Stir until just combined, and no flour remains. Do not over-mix or else your bread will be tough. The batter will be very thick. Transfer into the prepared loaf pan and smooth out into an even layer. In a small bowl, toss together the almonds with the remaining Asiago cheese. Then sprinkle evenly over the top of the batter. Bake until puffed up and a toothpick inserted in the middle comes out clean, about 1 hour to 1 hour and 10 minutes. Remove from the oven and let cool in the pan for about 10 minutes. Transfer the loaf onto a wire rack and allow to cool completely before slicing and serving. Leftovers can be stored in an airtight container or wrapped in plastic for up to 3 days. Enjoy!
Adapted from Martha Stewart Living
Recipe by The Candid Appetite at