Ginger Carrot Bread Food

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 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 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.

ZUCCHINI CARROT BREAD

Steps:

• Preheat oven to 350 degrees F.
• Sift together, flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large mixing bowl.
• Add the sugar and blend.
• Mix the eggs with the oil and add that to the flour mixture, mix again.
• Mix the zucchini, carrots and walnuts, add and mix.
• Put this in 2 greased loaf pans and bake for approx 50 minutes or until done in the centre.

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-GINGER TEA BREAD

Steps:

• Preheat oven to 375°F.
• Place the eggs in a medium mixing bowl and whisk until frothy. Beat in the oil and prune purée. When well blended, using a wooden spoon, beat in the carrots, minced ginger, ginger juice, and orange zest.
• Combine the all-purpose flour with the bran flour, brown sugar, baking powder, and baking soda in a large bowl. When blended, add the carrot mixture, beating with a wooden spoon to incorporate.
• Spoon the batter into the prepared pans. Bake for about 25 minutes, or until the edges begin to pull away from the pans and a cake tester inserted into the center comes out clean.
• Remove from the oven and invert onto a wire rack. Allow to cool before serving or storing.

GINGER-CARROT BREAD

Steps:

• Preheat oven to 350 degrees. Lightly coat an 8-by-4-inch (1 quart) loaf pan with cooking spray. Set aside.
• In a large bowl, whisk together sugar, oil, eggs, vanilla, and carrot juice. In a medium bowl, whisk together flour, ginger, baking powder, and salt. Add the flour mixture to the egg mixture, whisking just to combine. Fold in the walnuts.
• Pour batter into prepared pan; bake until a toothpick inserted in the middle comes out clean, 45 to 55 minutes. Transfer to a wire rack; let cool in pan 10 minutes, then invert loaf onto rack to cool completely. Slice just before serving.

CARROT BREAD

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, BANANA AND GINGER BREAD (GLUTEN FREE)

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl or KitchenAid stand up mixer, combine oil, eggs, and banana, blending until smooth. Add sugar and carrot; mix.
• In a separate bowl, combine rice flour, cornmeal, baking powder, salt, and ginger.
• Add flour-ginger mixture to egg mixture and stir just until combined.
• Lightly grease two 8 x 4 x 2-inch loaf pans or about 16 muffin cups.
• For loaves, fill 2/3 of each pan with batter; for muffins, scoop about 1/3 cup batter into each cup.
• Bake until an inserted toothpick comes out clean, 25-30 minutes for muffins, 40-45 minutes for loaves.

CREAMY CARROT GINGER SOUP WITH GINGER GARLIC BREAD

Steps:

• Heat the oil in a large pot on the stove.
• Add the onions, cook till translucent.
• Add garlic and 1 tablespoon chopped ginger.
• Cook one minute.
• Add sliced carrots, chicken stock, salt, pepper and grated ginger.
• Cook until the carrots are very tender.
• Using immersion blender, blend until smooth and check for flavor, adjust if necessary.
• Add evaporated milk (if using - the evaporated milk adds a delicious creamy flavor and texture with many fewer calories than cream) and heat through.
• Serve hot with garlic bread.
• FOR THE GARLIC BREAD:.
• Combine the minced garlic, ginger and soft butter and spread on slices of French bread. Broil until golden (or in my case, until the bread catches fire and the smoke alarm goes off - however, this is not the recommended method.) Serve immediately with the Creamy Carrot Ginger Soup.

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.