Carrot Cake Loaf Food

BROWN BUTTER CARROT CAKE LOAF

Steps:

• Preheat the oven to 350 degrees F. Spray an 8 1/2-by-4 1/2-inch loaf pan with the baking spray then line it with parchment.
• Place the butter in a small saucepan and cook over medium-high heat, stirring occasionally, until deep golden, 3 to 5 minutes. Immediately pour it into a heatproof liquid measuring cup. Add the oil to the brown butter; set aside.
• Combine the carrots, coconut and nuts in a small bowl and toss to combine; set aside.
• Whisk together the flour, baking powder, cinnamon, salt, ginger and baking soda in a small bowl; set aside.
• Combine the granulated and brown sugars, eggs and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Mix on the highest speed for 1 minute. Reduce the speed to medium and slowly pour in the butter and oil. Increase the speed to high and beat until the mixture lightens in color and resembles the consistency of mayonnaise, about 1 minute..
• Add the dry ingredients then mix on low speed just until combined. Scrape the bowl and whisk attachment with a rubber spatula.
• Remove the bowl from the stand mixer and fold in the carrot mixture with a rubber spatula until combined. The batter will be thick. Spoon the batter into the prepared pan and smooth the top.
• Bake until a toothpick inserted in the center of the loaf comes out with a few moist crumbs, 58 to 62 minutes. Let cool completely in the pan then remove from the pan and serve.

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.

HEALTHY CARROT CAKE

Steps:

• In one large bowl, whisk the eggs for 10 seconds. Add yogurt, oil, maple syrup, milk and vanilla extract; whisk well and set aside.
• In another large bowl, add flour, cinnamon, baking powder + soda, and salt; whisk well breaking any baking soda or powder lumps. Set aside.
• Preheat oven to 350 degrees F, spray large 9 x 13 baking dish with cooking spray and set aside. Preheat large skillet on low heat, add walnuts and toast for a few minutes (until fragrant), stirring occasionally. Add coconut flakes and toast another minute, stirring frequently. Turn off the heat. Grate carrots.
• Add dry ingredients to a bowl with wet, stir gently until combined (do not over mix).
• Add carrots, walnuts and coconut flakes; stir gently just enough to combine.
• Pour into previously prepared baking dish and bake for: 9 x 13 dish - 40 minutes, 6" pans - 25-30 minutes, 8" pans - 35-40 minutes.
• Remove from the oven and cool off completely (about 4-5 hours).
• While cake is cooling down, line small colander with a coffee filter or paper towel and place on top of a small bowl. Add yogurt and let it strain in a fridge for a few hours.
• When ready to assemble your healthy carrot cake, discard the whey and add strained yogurt into a medium bowl along with icing sugar and vanilla extract. Whisk well, transfer on top of cake, spread with spatula, garnish with toasted coconut flakes (chips) and cut into 16 slices.

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 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).

CARROT LOAF

Steps:

• Saute the carrots slowly in 2 ounces of butter until tender. Chop coarsely and reserve in a large mixing bowl.
• Over high heat, saute the mushrooms in 1-ounce of butter for 2 minutes. Chop coarsely and add them to the carrots.
• Saute spinach in 1-ounce of butter. Chop coarsely and reserve separately. When the spinach is cool, add 1 egg and mix thoroughly.
• Beat together the remaining eggs and the cheese. Combine this mixture thoroughly with the carrots and mushrooms. Add salt and pepper. Taste and correct seasonings, if necessary.
• Preheat oven to 400 degrees F.
• Line the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with parchment paper. Butter the pan and the parchment with the remaining 1-ounce of butter. Fill the pan with half the carrot mixture, cover with the spinach, and top with the remaining carrot mixture. Top with another piece of buttered parchment paper
• Place in a bain-marie, and bake in oven for 1 hour and 15 minutes, or until a knife inserted into the center comes out clean.
• Invert onto a warm serving platter and remove the foil. Slice and serve immediately.

CARROT AND ORANGE LOAF

Steps:

• Grease a 14 x 21 cm loaf pan; line the base with greased paper.
• Cream butter and sugar until light and creamy.
• Beat in eggs one at a time; beat until combined.
• Stir in sultanas and grated carrot.
• Add sifted dry ingredients and orange juice.
• Spread into the prepared pan.
• Bake in moderately slow oven 1-1/2 hours.
• Stand 5 minutes before turning cake on to a wire rack to cool.
• Ice when cold.
• Icing:.
• Beat butter until creamy, gradually beat in sifted icing sugar.
• Add orange juice; beat until smooth.
• Excellent.

CARROT CAKE - FRUITED CARROT LOAF OR CHRISTMAS MUFFINS

Steps:

• In bowl: beat eggs until smooth and creamy, add sugar, oil, milk, vanilla and beat well.
• In large bowl combine and whisk together flour, baking powder, baking soda, cinnamon and salt.
• Make well in dry ingredients, add the egg mixture mixing until thoroughly combined.
• Stir in grated carrots, coconut, raisins and pecans.
• Pour into two greased loaf pans ( approximately 9 x 5 and preferably lined) baking in a 350 oven 60 - 70 minute. (ovens vary).
• Remove from oven, place on wire rack until cooled completely.
• Remove from pan, wrap in foil, refrigerate overnight before slicing.

CARROT LOAF CAKE

Steps:

• If you have time to do it the night before, put the orange zest and juice in a bowl with the sultanas. If you don't have time simply stir the zest, juice and sultanas together and microwave on Medium for 1-2 mins.
• Heat oven to 180C/160C fan/gas 4 and grease and line the base and sides of a 2lb loaf tin. Whisk together the oil and eggs. Mix together the sugar, flours, mixed spice, cinnamon and bicarb in your largest mixing bowl. Add the sultanas with any juice and zest left in the bowl, grated carrot, walnuts and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon. Tip into the loaf tin and bake on the middle shelf for 1 hr, or until a skewer comes out clean. Cool the cake in the tin.
• Once cool, remove from the tin and make the icing. With an electric whisk beat together butter, cinnamon and icing sugar until it comes together and is smooth. It takes a little while to come together (will look like breadcrumbs for a bit). Add the cream cheese and beat briefly until soft and smooth. Be careful not to overbeat or the cream cheese may split and become runny. Spread over the top of the cake and decorate with walnut halves.
• If you have time to do it the night before, put the orange zest and juice in a bowl with the sultanas. If you don't have time simply stir the zest, juice and sultanas together and microwave on Medium for 1-2 mins.
• Heat oven to 180C/160C fan/gas 4 and grease and line the base and sides of a 2lb loaf tin. Whisk together the oil and eggs. Mix together the sugar, flours, mixed spice, cinnamon and bicarb in your largest mixing bowl. Add the sultanas with any juice and zest left in the bowl, grated carrot, walnuts and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon. Tip into the loaf tin and bake on the middle shelf for 1 hr, or until a skewer comes out clean. Cool the cake in the tin.
• Once cool, remove from the tin and make the icing. With an electric whisk beat together butter, cinnamon and icing sugar until it comes together and is smooth. It takes a little while to come together (will look like breadcrumbs for a bit). Add the cream cheese and beat briefly until soft and smooth. Be careful not to overbeat or the cream cheese may split and become runny. Spread over the top of the cake and decorate with walnut halves.