CARROT BREAD I
This is really a cross between cake and a bread. Serving it warm with butter or a cream cheese is ideal. It's really good!
Provided by PAMSTER2
Categories Bread Quick Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 382.7 calories, Carbohydrate 53.2 g, Cholesterol 47.3 mg, Fat 17.2 g, Fiber 3 g, Protein 6.1 g, SaturatedFat 4.9 g, Sodium 308.9 mg, Sugar 25.8 g
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.
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.
Nutrition Facts : Calories 137 kcal, Carbohydrate 22 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 14 mg, Sodium 125 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
CARROT BREAD
Carrot Bread is an easy take on carrot cake with walnuts, carrots, cinnamon, and nutmeg that's perfect for brunch, dessert or gifting!
Provided by Sabrina Snyder
Categories Bread
Time 1h20m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 302 kcal, Carbohydrate 24 g, Protein 4 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 27 mg, Sodium 203 mg, Fiber 2 g, Sugar 18 g, ServingSize 1 serving
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.
DOUBLE CARROT BREAD
The secret ingredient is baby food! This is an '80's recipe from the US greeting card company, Current, Inc. It's a permanent part of my "best recipes" collection.
Provided by Recipewrestler
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Grease and flour (2) 8 1/2x4 1/2x2 1/2" loaf pans; set aside.
- (optionally use 4 mini-loaf pans) In a small bowl, sift together flour, sugar, baking soda, cinnamon and salt.
- Stir in nuts; set aside.
- In a large mixer bowl, beat eggs.
- Blend in baby food carrots, shredded carrots and oil.
- Stir in flour-nut mixture until well combined.
- Pour into prepared pans.
- Bake for 55-60 minutes.
- Cool 10 minutes; remove from pans and finish cooling on a wire rack.
CARROT BREAD
I haven't made this carrot bread recipe yet but will be making it soon. Recipe was printed in local newspaper and has been adjusted to high altitude baking. For baking at sea level, baking powder and soda have to be increased to at least 1 1/2 teaspoons each and baking temperature and time may also need to be adjusted.
Provided by ellie_
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 12
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.
Nutrition Facts : Calories 2528.9, Fat 121.1, SaturatedFat 17.6, Cholesterol 423, Sodium 1524.6, Carbohydrate 332.1, Fiber 9.4, Sugar 181.4, Protein 33.1
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 MUFFINS
Carrot muffins for kids an easy healthy recipe with no added sugar also perfect for baby led weaning
Provided by My Kids Lick The Bowl
Categories Muffins
Time 20m
Number Of Ingredients 6
Steps:
- Place carrot purée in a large bowl
- Add eggs, and butter/oil
- Beat these wet ingredients together with a hand-held beater, the batter should become smooth
- Add the flour, baking powder and cinnamon
- Beat for a further 30-60 seconds to make a well-mixed batter
- Portion into an oiled muffin tin (I use a non-stick silicone tray sprayed with oil) Mix makes 12 standard-sized muffins or 30 mini muffins
- Bake at 180 degrees Celsius for 15 mins (350 Fahrenheit) (for mini muffins, cooking time will be longer for standard size)
- Cool
- Serve
- These muffins can be stored in an airtight container for 3 days, or they can be frozen.
Nutrition Facts : ServingSize 1 g, Calories 57 kcal, Carbohydrate 5 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 20 mg, Sodium 91 mg, Fiber 1 g, UnsaturatedFat 1 g
DOUBLE CARROT BREAD
Number Of Ingredients 10
Steps:
- Heat oven to 375° F. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans set aside. In a small bowl, sift together flour, sugar, baking soda, cinnamon and salt stir in nuts and set aside. In a large mixer bowl, beat eggs, blend in junior carrots, shredded carrots and oil. Stir in flour-nut mixture until combined. Pour into prepared pans and bake for 55 to 60 minutes or until tests done. Cool 10 minutes remove from pans and cool on wire racks.
Nutrition Facts : Nutritional Facts Serves
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