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Wednesday, November 9, 2011

Carrot Bread

It’s true, we have a lot of carrots in the Frog & PenguINN garden. bowl of carrotsWhile they are not the prettiest veggies, they are still usable  and great for trying out new recipes. Last week I tried my first-ever carrot soup recipe which received rave reviews from Grenville, the resident F&P taste-tester.
Today I tried a couple new (to me) carrot recipes: muffins, which did not rate so highly and bread which Grenville declared “a keeper.”
carrot muffins 110911 (3)As with MOST recipes,there are many carrot bread variations both in cookbooks we own and online. I confess to borrowing from other sources when  “experimenting" with a new recipe – this one was no exception.
A couple of variations I did not try include adding applesauce or orange juice. Feel free to experiment with your own variations.
Carrot Bread
  • 3/4 C white sugar (see Note)
  • 1/4 C packed brown sugar
  • 3/4 C vegetable oil
  • 1-1/2 C flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 tsp ginger
  • 1/2 tsp salt
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 C grated raw carrots
  • 1/2 C chopped pecans or walnuts
  • 3/4 C golden raisins (optional)
Note: You can use 1 cup of white sugar and eliminate the brown sugar. The optional raisins were not included, but will be next time.
  1. Preheat oven to 350°F; grease and flour a 9 x 5-inch loaf pan.
  2. In a large bowl, mix together the sugars and vegetable oil.
  3. Sift together flour, baking powder, baking soda, spices, and salt and add to egg mixture.carrot muffins 110911 (4)
  4. Beat the eggs and vanilla; gradually add to the flour mixture.
  5. Add carrots, pecans, and vanilla until well combined. Pour batter into prepared pan.
Bake 1 hour or until the bread tests done – dry when a cake tester is inserted. Cool in pan for 10 minutes, then turn onto wire rack to cool completely.
carrot bread 110911 (2)The recipe was doubled to make 2 breads – did I mention we have LOTS of carrots?
carrot muffins 110911 (7)Here’s some of the carrot muffins made using Splenda®  instead of sugar and also some orange juice. Maybe that was part of the problem; these were much heavier than the bread. Good, but a bit too moist.
NO Splenda® or orange juice were used in the bread recipe.

13 comments:

Sweet Virginia Breeze said...

I love carrot bread. I'm keeping this recipe to try next time I have some extra carrots.

grammie g said...

HI B...well it looks like things are somewhat normal again, back to trying recipes..I have never had carrot bread...something different !
I do love carrot cake though!
Nice cup of coffee and a slice of that bread ...mmmmm!!!

Grace

Ginnie said...

I'd be interested in the carrot soup recipe too.

Elaine said...

Looks like a good recipe!

Tammy@Simple Southern Happiness said...

Yum, this sounds yummy and perfect for Fall.
Marmalade is good for putting in the muffin mix.

I tried to grow carrots but they tasted like soap... go figure.

Daisy said...

Your carrot bread looks and sounds yummy. That's a good recipe for this time of year.

Scott said...

That looks very sweet and rich. I'll leave out the raisins but otherwise sounds great.

thecottagebythecranelakeolof1 said...

I do like carrot bread! I usually buy it at the bakery ifb they have it but have never done it myself.

Have a great day!
Christer.

Wsprsweetly Of Cottages said...

OH good! I am so pleased. This just exactly what I wanted. It sounds like a wonderful recipe. I am going to make some this very afternoon!!
This is the second blog I have visited this morning and on both were recipe's I was wishing for!
Thank you!!! :)

Out on the prairie said...

carrot cake sounds good also

NCmountainwoman said...

We just love carrots around here. They are so versatile and you can make something sweet or something savory depending on your mood at the time.

Beatrice P. Boyd said...

Hi Everyone, thanks for all the great comments on this carrot bread recipe. Grenville had it this morning, toasted with cream cheese and said you're all welcome to come over for a slice with some fresh-brewed coffee. Just let us know how many breads we'll need :-)

L. D. Burgus said...

These look and sound delicious.

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