Carrots Raisins Coconut Bread Food

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.

CARROT COCONUT BREAD

Steps:

• Mix the flour through salt together in a very large bowl.
• Mix the eggs, oil and milk in a small bowl.
• Add those wet ingredients into the flour mix and stir it just until mixed.
• Add the rest of the ingredients.
• Put it into 2 bread pans that have been sprayed with non-stick spray (or grease them however you usually do).
• Bake in a 350 degree oven for about 50 minutes or until done.

CARROTS-RAISINS-COCONUT BREAD

Steps:

• Preheat oven at 350°F
• In a big bowl, beat eggs until foaming. Add oil and vanilla. Add carrots, coconut and raisins, mix well.
• In another bowl, combine flour, salt, baking powder, cinnamon and sugar. Sift in the first mixture. Mix well (can use your hands).
• Pour in a greased and floured loaf pan. Cook about 1 hour.
• Remove from the pan and let cool on a rack. Note : The flavour and texture will be better if well packed in saran wrap and put in the fridge for a few days.

MIMI'S CAFE CARROT RAISIN BREAD

Steps:

• Preheat oven to 350 degrees. Spray three small (5-by-3-inch) loaf pans with cooking spray; set aside.
• In a large bowl, stir together flour, sugar, cinnamon, baking soda, baking powder and salt. In a medium bowl, whisk together milk, oil, egg and vanilla. Stir milk mixture into dry ingredients until well-blended. Sprinkle carrot and raisins over batter and blend until evenly distributed.
• Divide batter evenly among pans and bake 35 minutes or until a tester inserted in center of loaf comes out clean. Cool in pans 5 minutes on cooling rack, remove from pans. Cool on rack an additional 15 minutes before slicing. Serve warm.

CARROT RAISIN BREAD OR ROLLS

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, salt and shortening; stir until melted. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with the cooled milk mixture and egg; stir well to combine. In a separate bowl, combine carrots, raisins, 2 cups flour, cinnamon, allspice and cloves. Mix together with your fingers until carrots and raisins are coated and separated.
• Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 1/2 hour.
• Deflate dough and allow to rise again until nearly doubled, about 30 minutes.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. (At this point, you may divide the dough into 12 pieces and form into rolls if you wish.) Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven until crust is golden and loaf sounds hollow when tapped.

A DIFFERENT CARROT RAISIN SALAD

Steps:

• In a medium bowl, combine shredded carrots, raisins, walnuts, celery, and coconut. Whisk together mayonnaise, sour cream, vinegar, sugar, and salt. Stir dressing into carrot mixture. Chill a few hours before serving.

CARROT RAISIN QUICK BREAD

Steps:

• Preheat oven to 350°F Coat an 8-inch loaf pan with non-stick cooking spray.
• In a large bowl, combine flour, baking soda, cinnamon, nutmeg, baking powder and salt together.
• In a small bowl, combine carrots, brown sugar, raisins, milk, melted butter and beaten egg together.
• Add the carrot mixture to the flour mixture, stirring just until mixture is moist (over mixing will produce a dry/dense bread).
• Pour batter into the prepared loaf pan and bake for 1 hour to 1 hour 10 minutes or until a pick inserted in the center comes out clean.
• Cool in pan for 10 minutes before removing to a wire rack.

CARROT AND RAISIN BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Combine carrots, raisins, water, sugar, orange juice, butter, cinnamon, cloves, and nutmeg in a small saucepan; bring to a boil. Reduce heat to low and simmer until slightly reduced, about 5 minutes. Pour carrot mixture into a large bowl and cool to lukewarm, 15 to 20 minutes.
• Stir flour, egg, baking soda, and salt into carrot mixture until batter is well mixed; fold in walnuts. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.

MOIST CARROT AND RAISIN WALNUT LOAF

Steps:

• Grease a loaf tin and line the base.
• Cream butter, sugar and vanilla.
• Beat in golden syrup.
• Add eggs one at a time; beat until well combined.
• Stir in carrot, raisins and walnuts.
• (Don't worry if the mixture looks curdled; it will come out right when the flour is added.)
• Stir in sifted dry ingredients; stir until combined.
• Pour mixture into prepared pan.
• Bake in moderate oven about 1-1/4 hours.
• Let stand about 5 minutes before turning out onto a wire rack.