Quick carrot cake with walnuts and cranberries in vanilla glaze

Ingredients:

Quick bread

• 1/2 cup melted unsalted butter, plus extra for greasing the pan
• 1 and 1/4 cups premium flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 0.5 tsp of soda
• 0.5 tsp ground cinnamon
• 0.5 tsp freshly grated nutmeg
• 1 cup dried cranberries
• 3/4 cup chopped toasted walnuts
• 0.5 cup plain yogurt or sour cream
• 1 tsp vanilla extract
• 2 large eggs
• 1 tsp grated lemon or orange zest (optional)
• 1 cup grated carrots

Vanilla glaze

• 1 cup powdered sugar
• 1 tbsp. milk
• 1 vanilla bean, halved lengthwise and seeds scraped out

Preparation:

1. Preheat oven to 350°F (175°C). Lightly grease one 9 x 5 x 3-inch (22 x 12.5 x 7.5 cm) or three mini 6 x 2-inch (15.75 x 5 cm) cake pans and set aside.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
2. In a medium bowl, combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon, and nutmeg. Add the cranberries and walnuts and mix. Set aside. In a small bowl, combine the melted butter, yogurt, eggs, and grated zest. Add the grated carrots. Stir this mixture into the flour mixture until fully incorporated.
3. Transfer the dough to the prepared loaf pan. Tap the pan several times on a hard surface to smooth the surface. Bake until a toothpick inserted into the center of the loaf comes out clean, 55-60 minutes for a standard loaf pan and 35-40 minutes for mini loaf pans.
4. Transfer to a wire rack and let the bread cool for 30 minutes, then turn the bread out onto a wire rack and let cool completely.
5. Vanilla glaze:
   
   In a small bowl, combine powdered sugar, milk, and vanilla seeds. Pour the glaze over the bread and let set at room temperature for 15-20 minutes. Store bread in an airtight container for up to 1 week..