CARROT BREAD: Made with no eggs and no oil/Moist & Delicious
40.3 هزار بار بازدید -
2 سال پیش
-
Whether you call it Carrot
Whether you call it Carrot Bread or Carrot Loaf, chances are you've never seen a recipe for it that is made with no eggs and no oil like this one. It's a recipe that my friend, Charlene, shared with me, and since I picked up some beautiful carrots at the farmer's market, I thought I'd give it a try. I must say the process of making it filled my home with the most amazing aroma, and once baked, I found this Carrot Bread to be moist and delicious and sort of a cross between carrot cake and fruit cake. It's definitely one I'll make again. Read on for the recipe.
First, you should know, my friend, Charlene, bakes this in an angel food pan, which makes for a beautiful presentation. There's no need for icing because the bread is sweet enough. I don't have an angel food pan, so I used two loaf pans instead.
Carrot Bread
4 carrots, grated
2 2/3 cup water
2 2/3 cup sugar
1/2 tsp. nutmeg
1/4 tsp. cloves
2 tsp. cinnamon
1/4 tsp. ginger
1-2 cups raisins
4 cups all purpose flour
3 tsp. baking soda (you may need to sift if clumpy)
1-2 cups chopped walnuts
Place grated carrots in large saucepan. Add water, sugar, nutmeg, cloves, cinnamon, ginger and raisins and cook on stovetop over medium high heat while stirring. Let it come to a boil, then lower the heat and let it simmer while stirring occasionally for 15 minutes. Remove from heat and let cool to lukewarm. This should take about an hour and a half.
In large bowl, add flour and baking soda. Whisk to combine, then add carrot mixture into flour and stir until batter is formed. Fold in walnuts and combine well. Pour batter into greased & floured cake/loaf pans. Bake at 350 for 60 minutes, or until toothpick comes out clean. (Ovens vary, so start checking at the 45 min. mark.)
Remove from oven and let cool 10 minutes before turn pan/s upside down to release carrot bread. Let it continue to cool and enjoy!
Thanks so much for checking out this video. If you liked it, be sure to give it a Thumbs Up and Subscribe to this channel, if you haven't already. You can also follow me on Instagram at Instagram: marcyinspired or on Facebook at Facebook: marcyinspired.
*All music in this video used with rights from Storyblocks.
First, you should know, my friend, Charlene, bakes this in an angel food pan, which makes for a beautiful presentation. There's no need for icing because the bread is sweet enough. I don't have an angel food pan, so I used two loaf pans instead.
Carrot Bread
4 carrots, grated
2 2/3 cup water
2 2/3 cup sugar
1/2 tsp. nutmeg
1/4 tsp. cloves
2 tsp. cinnamon
1/4 tsp. ginger
1-2 cups raisins
4 cups all purpose flour
3 tsp. baking soda (you may need to sift if clumpy)
1-2 cups chopped walnuts
Place grated carrots in large saucepan. Add water, sugar, nutmeg, cloves, cinnamon, ginger and raisins and cook on stovetop over medium high heat while stirring. Let it come to a boil, then lower the heat and let it simmer while stirring occasionally for 15 minutes. Remove from heat and let cool to lukewarm. This should take about an hour and a half.
In large bowl, add flour and baking soda. Whisk to combine, then add carrot mixture into flour and stir until batter is formed. Fold in walnuts and combine well. Pour batter into greased & floured cake/loaf pans. Bake at 350 for 60 minutes, or until toothpick comes out clean. (Ovens vary, so start checking at the 45 min. mark.)
Remove from oven and let cool 10 minutes before turn pan/s upside down to release carrot bread. Let it continue to cool and enjoy!
Thanks so much for checking out this video. If you liked it, be sure to give it a Thumbs Up and Subscribe to this channel, if you haven't already. You can also follow me on Instagram at Instagram: marcyinspired or on Facebook at Facebook: marcyinspired.
*All music in this video used with rights from Storyblocks.
2 سال پیش
در تاریخ 1401/05/22 منتشر شده
است.
40,309
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