Ingredients
1 stick unsalted butter, melted, plus more for pan
2 1/4 cups unbleached all-purpose flour, plus more for pan
2 tablespoons sugar
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
3 1/2 ounces Asiago, shredded (1 1/2 cups)
3 large eggs, room temperature
1/3 cup sour cream
3 cups shredded carrots (from 1 bunch)
1/2 cup sliced almonds
Preparation
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.
