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Carrot Bread

Courses: Breads
Serves: 12 people

Recipe Ingredients

1 3/4 cups 109g / 3.8ozAll-purpose flour
1 teaspoon 5mlBaking powder
1 1/2 teaspoons 7.5mlBaking soda
1   Salt
1/4 teaspoon 1.3mlGround cinnamon
1/4 teaspoon 1.3mlGround nutmeg
1/4 teaspoon 1.3mlGround ginger
1 1/2   Unsalted butter
1 cup 198g / 7ozSugar
1/3 cup 78mlHoney
3 cups 594g / 20ozEggs - lightly beaten (large)
1 teaspoon 5mlGrated orange zest
1/4 cup 59mlOrange juice
1 cup 110g / 3.9ozGrated peeled carrots - (generous)
1/2 cup 80g / 2.8ozRaisins

Recipe Instructions

Preheat oven to 350 degrees. Lightly butter a 9- by 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, one by one, 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.

This recipe yields 12 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6635)

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