CARROT CAKE LOAF (QUICK BREAD)
This carrot cake loaf is dense, yet ultra soft and flavored with brown sugar, cinnamon, ginger, and nutmeg. Serve plain or spruce it up with walnuts, raisins, pecans, and/or top with cinnamon cream cheese frosting.
Provided by Sally
Categories Bread
Time 4h
Number Of Ingredients 20
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 CAKE LOAF
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Grease a 9 x 5-inch loaf pan with cooking spray or softened butter. Line bottom and 2 short sides with parchment paper.
- In a small bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, nutmeg, and cloves.
- In a medium bowl, vigorously whisk sugar, oil, and vanilla.
- Gently whisk in eggs and yolk, one at a time.
- Add dry ingredients to wet. Using a flexible spatula, gently fold dry into wet until just a few streaks of flour remain.
- Fold in grated carrots.
- Transfer batter to prepared pan, smoothing top if necessary. Bake for about 1 hour, rotating pan after 30 minutes. Cake is done when a tester comes out with a moist crumb or two, but no wet batter.
- Remove cake from oven and let cool for ten minutes before lifting out of pan by parchment "handles." Let cool completely before serving (or frosting, if you like).
Nutrition Facts : Calories 307 kcal, Carbohydrate 41 g, Cholesterol 46 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, Sodium 228 mg, Sugar 27 g, Fat 15 g, ServingSize 12, UnsaturatedFat 0 g
CARROT CAKE (BREAD)
Very moist and delicious! Great for vegans and those who are trying to be healthy. Low fat and low calories!
Provided by andriesdancer
Categories Quick Breads
Time 1h5m
Yield 8-10 slices
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.Sift together all fry ingredients.
- Add eggs, vanilla and applesauce to dry and beat on low speed till mixed well.
- Add boiling water to carrots and beat on medium speed for 2 minutes.
- Pour into bread pan and bake for about 45 minutes Let cool overnight.
- Cut into 8 or 10 pieces and store in Tupperware in the fridge.
- *Best results when baked the day before.
Nutrition Facts : Calories 269.5, Fat 0.5, SaturatedFat 0.1, Sodium 393.1, Carbohydrate 61.7, Fiber 2.1, Sugar 32.8, Protein 4.9
CARROT BREAD
Provided by Food Network Kitchen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. In medium bowl combine flour, baking soda, baking powder, and salt. Mix with a fork. In large bowl combine eggs and sugar. In food processor grate carrots. Add grated carrots, oil, vanilla, pineapple, walnuts and cinnamon to egg mixture. Slowly add flour mixture to wet mixture until completely combined. Pour batter into two greased loaf pans. Bake for 45 minutes;
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.
CARROT BREAD
This lovely, moist quick bread from is flecked with crunchy walnuts and colorful shredded carrot. For variety, I sometimes substitute a cup of shredded raw zucchini for the carrot or add a half cup of drained crushed pineapple. -Connie Simon, Reed City, Michigan
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (12 pieces).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 160 calories, Fat 3g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 361mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.
PAT'S AWARD WINNING CARROT CAKE
You will enjoy this delicious and moist cake made with carrot baby food. I'm very proud to share this recipe with everyone because I won an award ribbon at our county fair. Decorate with cream cheese frosting and chopped pecans.
Provided by Patty
Categories Desserts Cakes Carrot Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
- Sift together the flour, baking soda, cinnamon and salt. Set aside.
- In a large bowl, mix the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture just until combined. Stir in chopped pecans, carrot baby food, grated carrots, and coconut. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 573.4 calories, Carbohydrate 56.5 g, Cholesterol 62 mg, Fat 37.4 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 7 g, Sodium 555.5 mg, Sugar 37.5 g
CARROT CAKE MONKEY BREAD
Put a twist on the classic American monkey bread with Easter flavours. It's made to be pulled apart and eaten with your hands - like a monkey would!
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 2h5m
Yield Serves 12
Number Of Ingredients 16
Steps:
- Gently heat the milk and 85g of the butter in a medium pan until the butter has melted and the milk has started to simmer. Leave to cool to room temperature. Tip the flour, orange zest, mixed spice, carrots, yeast, caster sugar and 1 tsp salt into a large bowl with the eggs, then add the cooled milk mixture and bring together into a sticky dough using your hands. Knead until combined, then tip onto a floured work surface and knead again for 5-10 mins until smooth and springy. Transfer the dough to a lightly oiled, large bowl, cover and leave to prove for 1 hr, or until doubled in size.
- Generously butter a 25cm bundt tin. Melt the remaining butter and leave to cool slightly. Mix the cinnamon, walnuts and brown sugar together in a medium bowl. Separate the proved dough into 40-50 x 25g pieces and roll into balls on a lightly floured surface. Roll the marzipan into small, pea-sized balls and set aside. Dunk the dough balls in the melted butter, then roll in the walnut and sugar mixture to coat. Drop the dough balls into the prepared tin, dotting around some of the marzipan balls as you go. Repeat until you've used up all the dough balls and marzipan. Cover and prove again for 45 mins until the dough has risen slightly.
- Heat the oven to 180C/160C fan/gas 4. Uncover the tin and bake for 40-45 mins, or until well risen and golden. Carefully loosen the bread from the edges using a skewer or butter knife, and leave to cool in the tin for 20 mins. Invert onto a serving plate, keeping the tin in place, and leave for 5-10 mins (the bread will naturally shrink away from the sides), then remove the tin.
- Gradually whisk the orange juice into the icing sugar to make a thick icing, then drizzle over the bread, letting it drip down the sides. Scatter over the orange zest and serve warm.
Nutrition Facts : Calories 477 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
CARROT CAKE QUICK BREAD
This treat boasts the flavors of carrot cake in a quick bread form. It's bursting with carrots, walnuts, cinnamon and nutmeg and is finished off with sweet cream cheese frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
- In large bowl, beat cake mix, oil, water, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots and walnuts. Divide batter evenly between pans.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edges to loosen loaf. Remove from pans to cooling rack. Cool completely, about 1 hour.
- In small bowl, beat Frosting ingredients with spoon until smooth. Frost tops of loaves. When ready to serve, cut into slices. Cover and refrigerate any remaining bread.
Nutrition Facts : Calories 260, Carbohydrate 30 g, Cholesterol 60 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 18 g, TransFat 0 g
CHEF JOHN'S CARROT CAKE
I finally added a video to my old and trusty recipe for carrot cake, revamped with coconut oil this time. If you want to decorate it with candied carrots, simply slice them thinly and boil for a couple minutes in a syrup made from equal parts sugar and water.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h35m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place flour in a bowl. Add salt, baking soda, and baking powder. Sprinkle in ground ginger and cinnamon. Whisk thoroughly until combined. Set aside.
- Add sugar to a separate bowl. Whisk in eggs until mixture is smooth and pale yellow, 2 to 3 minutes.
- Heat butter and coconut oil in a saucepan over low heat until just melted but not too hot. Whisk into the bowl with the eggs and sugar until well combined. Add carrots, crushed pineapple, pecans, and walnuts. Stir well.
- Stir flour mixture into the carrot mixture until no dry spots remain. Pour batter into a greased 9x13-inch baking pan. Tap the pan against your counter to let any big air bubbles rise to the surface.
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely before frosting, at least 40 minutes.
- Beat cream cheese, butter, and vanilla extract together using an electric mixer until light and fluffy. Gradually beat in the confectioners' sugar to form a smooth frosting. Spread evenly over the cooled cake. Chill completely before slicing.
Nutrition Facts : Calories 728.2 calories, Carbohydrate 87.8 g, Cholesterol 102.9 mg, Fat 41.1 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 25.8 g, Sodium 473.3 mg, Sugar 68.2 g
CARROT SPOON BREAD
This recipe for carrot spoon bread from reader Claire Russo in Rye, New Hampshire, can work as a holiday side dish or a dessert.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter a 2-quart baking dish. In a medium microwave-safe bowl, combine carrots with 3 tablespoons water. Cover with plastic wrap and microwave until tender, 4 minutes. Drain carrots in a fine-mesh sieve. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Whisk in eggs, sugar, and butter until combined. Fold in carrots and transfer mixture to prepared dish. Bake until top is golden brown, edges pull away from sides of dish, and a toothpick inserted in center comes out clean, 55 to 60 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 283 g, Fat 11 g, Fiber 2 g, Protein 5 g
More about "carrot cake bread food"
CARROT CAKE BREAD - FOOD FAITH FITNESS
From foodfaithfitness.com
Category DessertCalories 389 per servingTotal Time 1 hr 10 mins
- Heat your oven to 350 degrees F and spray and line the bottom of a loaf pan with parchment paper.
BEST CARROT CAKE BREAD RECIPE - HOW TO MAKE ... - DELISH
From delish.com
5/5 (14)Category Brunch, Easter, Spring, Baking
BRUNCH RECIPE: THIS CARROT CAKE BREAD PUDDING SKILLET IS ...
From straight.com
HEALTHY CARROT CAKE BREAD - THE NATURAL NURTURER
From thenaturalnurturer.com
BASICALLY CARROT LOAF CAKE RECIPE | BON APPéTIT
From bonappetit.com
CARROT CAKE BREAD - 1 1/2 LB. LOAF RECIPE - CUISINART.COM
From cuisinart.com
OATMEAL CARROT CAKE BREAD RECIPE - FOOD.COM
From food.com
CARROT CAKE QUICK BREAD - BETTER HOMES & GARDENS
From bhg.com
GLUTEN-FREE CARROT CAKE BREAD (DAIRY-FREE) - DISH BY DISH
From dishbydish.net
CARROT CAKE QUICK BREAD - LADYBEHINDTHECURTAIN.COM
From ladybehindthecurtain.com
HEALTHY CARROT BREAD - FOOD MEANDERINGS
From foodmeanderings.com
CARROT CAKE BANANA BREAD - A LATTE FOOD
From alattefood.com
HEALTHY CARROT CAKE BAKED OATMEAL - EATING BIRD FOOD
From eatingbirdfood.com
INCREDIBLY MOIST AND EASY CARROT CAKE - INSPIRED TASTE
From inspiredtaste.net
CARROT CAKE BREAD - BUBBAPIE
From bubbapie.com
CARROT CAKE BREAD RECIPE, THE BEST CARROT CAKE IN BREAD …
From julieblanner.com
AMAZING 1-BOWL CARROT CAKE LOAF RECIPE - ELIZABETH RIDER
From elizabethrider.com
HEALTHY CHOCOLATE CHIP CARROT CAKE BREAD - FIT FOODIE FINDS
From fitfoodiefinds.com
PALEO CARROT CAKE BREAD - REAL FOOD WITH JESSICA
From realfoodwithjessica.com
10 BEST CARROT BREAD FROM CARROT CAKE MIX RECIPES - FOOD NEWS
From foodnewsnews.com
THE ULTIMATE CARROT CAKE LOAF - INSPIREDBYCHARM.COM
From inspiredbycharm.com
CARROT CAKE BANANA BREAD RECIPE | GIRL HEART FOOD®
From girlheartfood.com
PHENOMENALLY MOIST CARROT CAKE - THIS BREAD WILL RISE
From thisbreadwillrise.com
CARROT BREAD RECIPE (MOIST, TENDER & EASY!) [VIDEO ...
From dinnerthendessert.com
CARROT CAKE QUICK BREAD RECIPE - SOUTHERN LIVING
From southernliving.com
CARROT CAKE BREAD MADE WITH BAKING SUGAR ALTERNATIVE ...
From kingarthurbaking.com
CARROT CAKE BANANA BREAD - RUNNING ON REAL FOOD
From runningonrealfood.com
CARROT CAKE BREAD - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
EASY HEALTHY CARROT CAKE WITH GREEK YOGURT ICING ...
From ifoodreal.com
HOMEMADE CARROT BREAD (FREEZER ... - SPEND WITH PENNIES
From spendwithpennies.com
STUPID-EASY RECIPE FOR CARROT CAKE BREAD (#1 TOP-RATED) | FOOD
From food.amerikanki.com
CARROT CAKE BANANA BREAD - FOR THE LOVE OF GOURMET
From fortheloveofgourmet.com
HEALTHY VEGAN CARROT CAKE BREAD | UPBEET & KALEING IT
From upbeetandkaleingitblog.com
CARROT CAKE BREAD - OUR BALANCED BOWL
From ourbalancedbowl.com
WHOLE WHEAT HEALTHY CARROT BREAD | FOOD FAITH FITNESS
From foodfaithfitness.com
CARROT CAKE BREAD | ETSY CANADA
From etsy.com
BABY FOOD CARROT CAKE WITH CREAM CHEESE FROSTING RECIPE
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love