Carrot Bread Food

CARROT CAKE LOAF (QUICK BREAD)

Steps:

• Preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan. See notes for muffins or mini loaves.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and carrots together until combined. Pour the wet ingredients into the dry ingredients and gently whisk until *just* combined. Fold in the nuts/add-in. Batter will be semi-thick.
• Spread the batter into prepared loaf pan. Bake for 55 - 65 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven.
• Cool completely in the pan set on a wire rack before removing and frosting.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, vanilla, cinnamon, and a pinch of salt (I usually add a little less than 1/8 teaspoon), then beat on low speed until smooth and creamy. Taste. Add more cinnamon and/or salt if desired. Frost cooled bread, slice, and serve.
• Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days. Storing with frosting: Cover and store leftover bread in the refrigerator for up to about 1 week.

CARROT BREAD

Steps:

• Preheat oven to 350 degrees.
• Beat the eggs.
• Mix in the sugar and vegetable oil. Add in the flour, baking soda, cinnamon, nutmeg, and salt and beat well.
• Stir in the carrots and 1 cup of the walnuts.
• Grease a 9 inch by 5 inch loaf pan and pour in the batter. Top with the remaining walnuts.
• Bake for 1 hour. Test for doneness by inserting a toothpick and removing it; if any batter sticks to the toothpick, continue to bake until done.
• Remove from oven and allow to cool 10 minutes before removing from loaf pan.

CARROT BREAD

Steps:

• Preheat oven to 350°. Grease and flour an 8x4-in. loaf pan; set aside. In a bowl, combine sugar, flours, baking powder, baking soda, salt and cinnamon. In another bowl, combine eggs, applesauce and vanilla; stir into dry ingredients until just moistened. Fold in carrots and walnuts. Pour into prepared pan. , Bake until a toothpick comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan to a wire rack.

CARROT BREAD

Steps:

• Beat eggs.
• Add sugar and oil and beat thoroughly.
• Combine dry ingredients and add to egg mixture; beat well.
• Stir in carrots, nuts and raisins.
• Pour batter into a 9x5-inch loaf pan that has been sprayed with nonstick spray, or into 2 1-lb.pans.
• Bake at 350° for about 1 hour (about 40 minutes for the smaller pans).
• Cool in pan for 5-10 minutes, then remove from pan and cool completely on rack.

CARROT BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Combine eggs, oil and milk; stir into flour mixture until well blended. Stir in carrots, coconut, cherries, raisins and walnuts. Pour batter into prepared pan.
• Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool on a wire rack for ten minutes before removing from the pan to cool completely. Store in plastic wrap to keep moist.

Steps:

• Preheat oven to 350 degrees F.Spray a 9X5 loaf pan with non-stick cooking spray.
• Combine dry ingredients (flours, spices, baking soda, and baking powder) in a medium bowl. Set aside.
• In another large bowl, beat egg till fluffy,
• Then beat in other wet ingredients (oil, yogurt, sugar, and vanilla.) Stir in grated carrots.
• Add dry mixture to wet mixture and stir until combined.
• If you are adding pineapple, add it here.
• Pour batter into greased loaf pan.
• Bake at 350F for approximately 50 minutes or until a toothpick or cake tester inserted comes out clean.
• Let cool in pan 5 minutes, then remove from pan and cool completely on a wire rack.

CINNAMON CARROT BREAD

Steps:

• Preheat oven to 350 degrees F (175 Degrees C). Grease and flour a 9 x 5 inch loaf pan.
• In a large bowl, beat together the sugars and sunflower oil. Sift flour, baking powder, baking soda, cinnamon, and salt into the bowl while stirring occasionally. Beat the eggs together, and gradually stir into the batter until everything is combined. Mix in carrots, pecans, and vanilla until well combined. Pour batter into prepared pan.
• Bake on middle rack for 60 minutes, or until it tests done. Cool in pan for 10 minutes, and then turn out onto wire rack to cool completely.

HEALTHY CARROT CAKE BREAKFAST QUICK BREAD

Steps:

• Preheat the oven to 350°F, and coat a 9x5" loaf pan with foil.
• Whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and stevia. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in 2 tablespoons of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in the carrots.
• Spread the batter into the prepared pan. Bake at 350°F for 40-50 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

CARROT BREAD (CARROT CAKE LOAF)

Steps:

• Preheat oven to 350 degrees. Grease 1 lb loaf pan and set aside.
• Combine sugar, flour, baking powder, salt and cinnamon. Set aside.
• In a mixing bowl/mixer, beat egg, milk and oil.
• Gradually add dry mixture to wet until just moist. Add grated carrots.
• Pour into loaf pan and bake 50 minutes or until golden brown and set.
• Combine topping ingredients and warm 15 seconds in a microwave until smooth and pourable, if needed. Pour over bread and serve.

CARROT CAKE BREAD

Steps:

• Preheat oven to 350 degrees.
• Using either your food processor (see note below) or a grater, shred about 3-4 carrots until you get about 1 and 1/2 cups of shredded carrots. If you use your food processor, cut the tops off and slice the carrot into smaller pieces. Add to the processor and pulse them until they are very small bite size pieces (see photo above for reference)
• In a large bowl, using a hand mixer, beat the softened butter and the 1/4 cup brown sugar and 1/4 cup white granulated sugar until combined.
• To this, add in an egg one at a time, beating them in until combined. Add in the whole milk and vanilla extract and beat until combined. Lastly, gently stir in the shredded carrots with a wooden spoon.
• Using a sifter, add in the all purpose flour, cinnamon, ginger, nutmeg, all spice, baking powder, baking soda and a pinch of salt. Mix gently to combine with the wooden spoon, making sure you don't overmix!
• Lastly, gently fold in the shredded coconut and pecans with the wooden spoon until combined.
• Mix 2 tbsp of white granulated sugar with 1 tsp of cinnamon.
• Grease a 9x5 loaf tin or use parchment paper. Add about 1/2 of the carrot cake bread batter to the loaf tin. Generously sprinkle the cinnamon sugar mixture on top of the batter and then gently top with the other half of the batter.
• Bake at 350 for 55-60 minutes or until a toothpick comes clean. Let it cool in the pan for 3-5 minutes. Remove and place on a wire cooling rack.
• Once the bread has fully cooled down, mix 1/4 cup of powdered sugar and a tsp of milk (or more if needed) to make your powdered sugar glaze. If it's too thick, add more milk. Too thin? Add more powdered sugar! If desired, add a sprinkle of cinnamon to the glaze for extra coziness.
• Generously drizzle the glaze on top of the bread and serve! Enjoy!

CARROT BREAD

Steps:

• Preheat oven to 375 degrees F.
• Grease two loaf (9x5) pans.
• Combine dry ingredients (flour-cinnamon) in bowl.
• In a seperate large bowl beat eggs and sugar together until thick. Add oil gradually and beat well.
• Add vanilla, juice and zest. Fold in carrots.
• Stir dry ingredients into batter until combined.
• Spoon batter into prepared loaf pans, filling no more than 2/3 full.
• Bake for 50-60 minutes or until toothpick tests clean.
• Let stand in pan 10 minutes before turning bread out onto cooling rack.
• After bread has finished cooling wrap in plastic wrap and let stand at room temperature overnight before slicing.

CARROT BREAD WITH WALNUTS

Steps:

• Preheat oven to 350 degrees. Coat a 9 x 5 metal loaf pan with nonstick spray then line with parchment paper leaving an overhang for ease of removal. Set aside.
• In large mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, nutmeg and cloves. Set aside.
• In a separate bowl, whisk oil and eggs with both sugars and vanilla until well combined.
• Add grated carrots and ground walnuts to wet ingredients then stir with a wooden spoon until incorporated.
• Add wet ingredients to dry and stir with a spoon until just barely combined. Note: batter will be thick, avoid overmixing.
• Pour batter into prepared loaf pan and top with walnut halves. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. For best results, do not overbake.
• To prevent walnuts from overbrowning, cover loaf with aluminum foil during the last 15 minutes of baking.
• Place loaf pan on a wire rack to cool for 20 minutes then remove loaf from pan to cool completely before slicing.
• Store carrot bread covered at room temperature up to 3 days.

CARROT BREAD

Steps:

• Preheat oven to 350 degrees. Lightly butter a 9 x 5 inch loaf pan
• In a mixing bowl, whisk together flour, baking powder, baking soda, pinch of salt and spices. In another mixing bowl cream butter and sugar until light. Add honey, eggs, 1 by 1, orange zest and juice. Fold wet ingredients into dry ingredients. Add carrots and raisins to batter and transfer it to prepared loaf pan and bake in middle of oven for 45 minutes or until a toothpick when inserted in center comes out dry. Rest on a rack for 15 minutes; turn out, cool on a rack.