Ginger Carrot Bread Food

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.

HONEY GINGER CARROTS

Steps:

• Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
• In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

CINNAMON CARROT BREAD

Steps:

• Preheat oven to 350 degrees F (175 Degrees C). Grease and flour a 9 x 5 inch loaf pan.
• In a large bowl, beat together the sugars and sunflower oil. Sift flour, baking powder, baking soda, cinnamon, and salt into the bowl while stirring occasionally. Beat the eggs together, and gradually stir into the batter until everything is combined. Mix in carrots, pecans, and vanilla until well combined. Pour batter into prepared pan.
• Bake on middle rack for 60 minutes, or until it tests done. Cool in pan for 10 minutes, and then turn out onto wire rack to cool completely.

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.

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. 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.

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;

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.

INDIAN CARROT BREAD

Steps:

• Preheat oven to 350°F.
• Grease an 8-inch square pan.
• In a saucepan, over medium heat, bring carrots in water to a boil; boil until tender (10 minutes).
• Remove from heat and add honey, brown sugar, butter, cornmeal, and milk.
• In a large bowl, combine flour, baking soda, baking powder, and salt.
• Combine dry mixture with carrot mixture, then transfer to baking pan.
• Bake until a cake tester insterted in middle comes out clean (45-50 minutes).
• Serve hot with butter.

ZESTY CARROT & GINGER LOAF

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter then line a 900g loaf tin with a strip of baking parchment. Put the butter, sugar, treacle, syrup and half the zests into a large saucepan. Heat gently until everything has melted together.
• Add the carrot, ¾ of the chopped ginger, all the flour, bicarb, ¼ tsp salt, the ground ginger, pepper and eggs to the pan and stir well until you have a smooth batter. Pour into the tin and bake for 45 mins, or until dark brown and risen and a skewer inserted into the middle comes out clean. Cool for 20 mins in the tin, then turn out onto a wire rack.
• Sift the icing sugar into a bowl, add the remaining zests, then stir in enough lemon juice (about 4 tsp should do it) to make a smooth, thick icing. Cover the surface of the icing with cling film until ready to decorate the cake.
• When the cake is completely cool, spread the icing over the top and let it dribble down the sides. Scatter with the reserved chopped ginger. Allow to set, then cut into slices and serve.

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.

COUNTRY GIRL'S BANANA-CARROT-GINGER BREAD

Steps:

• Preheat oven to 350°F.
• Grease (with margarine) and flour a loaf pan.
• Mix bananas, carrots, eggs, oil, honey, ginger and lemon juice, either by hand or with electric mixer on low speed.
• Stir flour, cornmeal, slat, baking soda and allspice in a separate bowl.
• Stir flour mixture and then walnuts into wet mixture, being careful not to overmix.
• Pour into loaf pan and bake for 1 hour, or until a wooden toothpick inserted in center comes out clean.
• Remove from pan and cool on a rack.
• (You can grate ginger with a cheese grater and put it in the lemon juice while you prepare the rest of the mixture. Then strain the lemon juice and add it to the batter. That way you won't have pieces of ginger in the bread and the ginger flavor won't be too strong).

GINGER-GLAZED CARROTS

Steps:

• Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.

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.