Today I tried a couple new (to me) carrot recipes: muffins, which did not rate so highly and bread which Grenville declared “a keeper.”
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.
- 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)
- Preheat oven to 350°F; grease and flour a 9 x 5-inch loaf pan.
- In a large bowl, mix together the sugars and vegetable oil.
- Sift together flour, baking powder, baking soda, spices, and salt and add to egg mixture.
- Beat the eggs and vanilla; gradually add to the flour mixture.
- Add carrots, pecans, and vanilla until well combined. Pour batter into prepared pan.
The recipe was doubled to make 2 breads – did I mention we have LOTS of carrots?
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.