MARY ANNE'S MOIST AND NUTTY CARROT LOAF
This moist, dense and nutty Carrot Bread has been a family tradition for years.
Provided by P Weiss
Categories Bread Quick Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9x5 inch loaf pans.
- Sift together baking soda, salt, spices, and flour.
- In a large bowl, combine ground carrots, pineapple, oil, and sugar. Mix in eggs. Blend flour mixture into carrot mixture. Mix well. Fold nuts and raisins into batter. Pour into prepared pans.
- Bake at 375 degrees F (190 degrees C)for 45 minutes, or until a toothpick inserted into bread comes out clean.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 41.3 g, Cholesterol 46.5 mg, Fat 18.5 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 2.5 g, Sodium 231.2 mg, Sugar 26 g
CARROT AND CASHEW NUT ROAST
Doesn't sound like much, but it's tasty. Modified from Classic Vegetarian Cuisine by Rosemary Moon. I steam the carrots in the microwave.
Provided by Podkayne
Categories Vegan
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- In a food processor, process cashews until they are ground into small pieces (the size of lentils or smaller). Add the cooked carrots, and process until the carrots are in similarly sized pieces (or fall apart, if they've been cooked soft).
- Sweat onion and garlic in oil until soft.
- In a large bowl, mix all ingredients and add salt and pepper to taste. The mixture should come together into a mass when pressed.
- Press firmly into a greased 6 1/2 " x 3 3/4" x 3-inch loaf pan and cover with foil.
- Bake 1 hour.
- Remove foil and bake 10 min more.
- Rest 10 minutes in the pan before unmolding.
CARROT AND WALNUT LOAF
Easy real food recipe, this carrot and walnut loaf can be used as a cake, loaf or lunchbox muffins.
Provided by Stephanie
Categories Baking Healthy Snacks Lunchbox Sweets & Treats
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 370F / 170C. Line a baking pan with parchment paper.
- In a large bowl: Mix Flour, baking soda, cinnamon, walnuts
- On the stove: slightly melt butter, maple syrup, orange juice, vanilla. Not too hot.
- Mix all ingredients together and stir until just combined. Add water if needed to soften mix.
- Bake 40 - 45 min until golden and springs back to the touch. Cool on wire tray and serve.
- Refrigerate or freeze.
Nutrition Facts : Calories 280 kcal, Sugar 8 g, Sodium 80 mg, Fat 17 g, SaturatedFat 5 g, TransFat 1 g, Carbohydrate 28 g, Fiber 4 g, Protein 7 g, Cholesterol 56 mg, ServingSize 1 serving
NUT-FREE CARROT CAKE
Make and share this Nut-Free Carrot Cake recipe from Food.com.
Provided by Kym in Ohio
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Beat oil and sugar, then add eggs.
- Add and mix the rest of the cake ingredients in the order given Beat for 1 minute.
- Pour into 3 9-inch cake pans.
- Bake at 350°F for 35 minutes.
- Icing: Mix butter and cream cheese together until smooth, then add sugar a little at a time.
- Beat until smooth.
Nutrition Facts : Calories 547.8, Fat 29.6, SaturatedFat 7.6, Cholesterol 69.8, Sodium 273.4, Carbohydrate 68.5, Fiber 1.3, Sugar 54.4, Protein 4.3
MARY ANNE'S MOIST AND NUTTY CARROT LOAF
This moist, dense and nutty Carrot Bread has been a family tradition for years.
Provided by P Weiss
Categories Quick Bread
Time 1h
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9x5 inch loaf pans.
- Sift together baking soda, salt, spices, and flour.
- In a large bowl, combine ground carrots, pineapple, oil, and sugar. Mix in eggs. Blend flour mixture into carrot mixture. Mix well. Fold nuts and raisins into batter. Pour into prepared pans.
- Bake at 375 degrees F (190 degrees C)for 45 minutes, or until a toothpick inserted into bread comes out clean.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 41.3 g, Cholesterol 46.5 mg, Fat 18.5 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 2.5 g, Sodium 231.2 mg, Sugar 26 g
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