Spiced Brown Sugar Carrot Bread Food

CARROT CAKE LOAF (QUICK BREAD)

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.

SPICY BROWN SUGAR CARROTS

Steps:

• Bring a large pot of salted water to a boil over medium heat and add the carrots. Cook for 2 minutes, then drain in a colander and set aside.
• In a medium-size pot combine all the remaining ingredients, except the parsley, and bring to a simmer over low heat. Add the drained carrots and toss to combine. Simmer on low heat for 5 minutes to incorporate flavors. Transfer to a serving bowl, garnish with parsley and serve.

SPICED CARROT AND ZUCCHINI BREAD

Steps:

• 1. Preheat the oven to 350° F. Coat two loaf pans with butter or grease and lightly flour the pans.
• 2. In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, cardamom, ginger and salt.
• 3. In a large bowl, beat the eggs with the light brown sugar and granulated sugar until smooth. Add the oil in a thin stream, beating at high speed until the batter had blended well.
• 4. Beat in the vanilla and orange zest.
• 5. Fold in the carrots and zucchini.
• 6. Mix in the dry ingredients in batches, mixing well between additions.
• 7. Pour/divide the batter into the prepared pans. Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center of the loaves comes out clean.
• 8. When done, remove from oven and cool in the pans for 10 minutes on cooling racks. Then remove from pans and let cool until ready to serve.

BROWN SUGAR-GLAZED CARROTS

Steps:

• Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.
• While carrots are cooking, heat brown sugar, butter, orange zest and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat.
• Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.

SPICED BROWN SUGAR CARROT BREAD

Steps:

• Preheat the oven to 350°. Coat two 8-by-4-inch loaf pans with cooking spray or grease and lightly flour the pans.
• In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, cardamom and salt.
• In a large bowl, beat the eggs with the light brown sugar and granulated sugar until smooth. Add the oil in a thin stream, beating at high speed until the batter has doubled in volume, about 2 minutes.
• Beat in the vanilla and lemon zest.
• Fold in the shredded carrots. Beat in the dry ingredients at low speed in 3 batches, mixing well between additions.
• Pour the batter into the prepared pans, filling them two-thirds full. Bake in the middle of the oven for 50 minutes to 1 hour, or until a cake tester inserted into the center of the loaves comes out clean.
• Let the loaves cool in the pans for 10 minutes before turning them out onto a rack to cool completely.