Delicious Carrot Bread

 

Carrot bread:

Carrot bread is also known as quick bread whole primary ingredient is carrot. Carrot bread however has orange color which derived from carrot juice. Further ingredients used in its preparation may include zucchini, buttermilk, eggs milk, nutmeg, walnuts, brown sugar, cinnamon, ginger and raisins.
Carrot bread can be eaten plain or may be preferred with butter.
carrot bread

Carrot Bread Recipe:

Ingredients:

  • 3teaspoon baking soda
  • 1 teaspoon cinnamon
  • one teaspoon nutmeg
  • eggs
  • 1 cup sugar
  • cup oil 1 1
  • cups flour 1 1
  •  teaspoon salt 12
  • cups finely grated carrots are to be 1 1
  • 1cup chopped walnuts
  •  cup raisins 34

Directions:

  • Beat eggs.
  • Add sugar and oil and beat thoroughly.
  • Combine dry ingredients and add to egg mixture; beat well.
  • Stir in carrots, nuts and raisins.
  • Pour batter into a 9×5-inch loaf pan that has been sprayed with nonstick spray, or into 2 1-lb.pans.
  • Bake at 350° for about 1 hour (about 40 minutes for the smaller pans).
  • Cool in pan for 5-10 minutes, then remove from pan and cool completely on rack.

 

Cinnamon Carrot Bread Recipe:

Ingredients

  • 3/4 cup white sugar
  • 1/4 cup packed brown sugar
  • 3/4 cup sunflower seed oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 eggs
  • 1 pinch salt
  • 1 cup grated carrots
  • 1/2 cup chopped pecans

    Directions:

  • Preheat oven to 350 degrees F (175 Degrees C). Grease and flour a 9 x 5 inch loaf pan.
  • In a large bowl, beat together the sugars and sunflower oil.
  • Sift flour, baking powder, baking soda, cinnamon, and salt into the bowl while stirring occasionally.
  • Beat the eggs together, and gradually stir into the batter until everything is combined.
  • Mix in carrots, pecans, and vanilla until well combined.
  • Pour batter into prepared pan.
  • Bake on middle rack for 60 minutes, or until it tests done.
  • Cool pan for 10 minutes, and then turn out onto wire rack to cool completely.

Zucchini Carrot Bread:

Ingredients:

  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • and a teaspoon baking soda
  • a teaspoon salt
  • 2teaspoons ground cinnamon
  • 1 teaspoon grated nutmeg
  • 12cups sugar
  • 3 eggs beaten
  • 1 cup vegetable oil
  • one cup grated zucchini
  • than a cup grated carrot
  • a cup chopped walnut

Direction:

  • Put this in 2 greased loaf pans and bake for approx 50 minutes or until done in the center.
  • Preheat oven to 350 degrees F.
  • Sift together, flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large mixing bowl.
  • Add the sugar and blend.
  • Mix the eggs with the oil and add that to the flour mixture, mix again.
  • Mix the zucchini, carrots and walnuts, add and mix.

    Banana Carrot Bread:

    Ingredients:

  • 1cup vegetable oil
  • 1 cup sugar
  • 2 eggs
  • 2cups all purpose flour
  • 1teaspoon baking soda
  • 12teaspoon salt
  • 34teaspoon ground cinnamon
  • 1teaspoon ground nutmeg
  • 2 -3medium bananas ripped and mashed
  • 1 cup grated carrot
  • 12cup chopped pecans

Directions:

  • Preheat oven to 350 degrees and spray a non-stick 9-inch by 3-inch loaf pan with vegetable spray.
  • In a medium size mixing bowl, combine the oil and sugar; add eggs, mixing well.
  • Combine the flour, baking soda, salt, cinnamon and nutmeg; gradually add to the creamed mixture alternately with bananas.
  • Mix in carrots and pecans.
  • Bake for 55 to 65 minutes or until a toothpick inserted near center comes out clean.
  • Cool for 10 minutes before removing from pan, then remove from pan and place on a wire rack to cool completely.

Carrot Muffins:

Ingredients:

  • 1 egg
  • 34cup orange juice
  • a 1cup melted margarine
  •   12cup sugar
  • 1 cup white flour
  • one cup whole wheat flour
  • 1 teaspoon baking powder
  •  12teaspoon baking soda
  • a  12teaspoon salt
  • 1 teaspoon Cinnabon (more or less to taste)
  • 2cups shredded carrot
    carrot bread

Directions:

  • Beat egg lightly in large bowl.
  • Add orange juice, margarine, and sugar, beat well.
  • Sift together dry ingredients.
  • Stir into egg mixture, mix only till moistened.
  • Gently fold in shredded carrots (I shred the carrots in my food processor).
  • Spoon into well greased muffin pans about 2/3 full.
  • Bake for 15-20 minutes at 400 degrees.

    Plao Carrot Bread:

    Ingredients:

 

  • ⅓ cup coconut oil, melted
  • 2 tablespoons almond butter
  • 2 eggs
  • 1 cup blanched almond flour
  • ¼ cup tapioca flour
  • a 1 teaspoon coconut flour
  • ½ teaspoon salt
  • than ½ teaspoon baking soda
  • after that ½ teaspoon baking powder
  • 1 tablespoon turmeric
  • 1 teaspoon ground cinnamon
  • than ½ teaspoon ground nutmeg
  • one cup grated carrots
  • a ½ cup chopped walnuts (optional)
  • you need ⅓ cup golden raisins (optional)
  • ⅔ cup coconut sugar

    Directions:

  • Preheat oven to 350°F. Grease a 9×5 loaf pan with coconut oil.
  • Mix together the coconut sugar, melted coconut oil, and almond butter in a large bowl. Add the eggs one at a time, incorporating the first completely before adding the second.
  • In another bowl, whisk together almond flour, tapioca flour, coconut flour, salt, baking powder, baking soda, turmeric, cinnamon, and nutmeg.
  • Add the flour mixture to wet mixture and combine.
  • Add carrots, walnuts, and golden raisins and stir them in gently.
  • Pour into prepared pan and bake until cooked through, about 40-50 minutes.
  • A knife or toothpick should come out clean when inserted into the center of the bread.
  • Cool completely.

 

Carrot Bread Whole Wheat Flour:

Ingredients:

  • 2 tablespoons brown sugar
  • 2 tablespoons unsalted butter
  • 3/4 teaspoon salt
  • 3/4 cup water
  • 1 1/4 cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
  • 2 teaspoons instant yeast or active dry yeast
  • 2 to 2 1/4 cups  King Arthur Unbleached All-Purpose Flour
  • 3/4 cup puréed cooked carrots

Directions:

  • In a medium saucepan, combine the carrot purée, brown sugar, butter, and salt and heat just until warm and the butter is almost melted. Remove from the heat, and transfer to the bowl of your mixer. Add the water, whole wheat flour, and yeast; mix well.
  • Add the all-purpose flour 1/2 cup at a time, mixing well after each addition. Use the last 1/4 cup to adjust the dough’s consistency while kneading.
  • Knead for 6 to 8 minutes, until the dough is smooth and and elastic. Place in a greased bowl, turn over, then cover and let rise until doubled, about 1 hour.
  • After the first rise, deflate the dough and shape it into a loaf. Place in a greased 8 1/2″ x 4 1/2″ loaf pan. Cover with greased plastic, and let rise until it domes 1″ above the rim of the pan.
  • While the bread is rising, preheat the oven to 375°F.
  • Bake the bread for 35 to 40 minutes, or until the center reads 190°F when measured with a digital thermometer. Remove from the oven, tip the bread out of its pan, and cool on a rack before slicing.

    Minis Café Carrot Bread Recipe:

    Ingredients:

 

  • 1 1⁄2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2teaspoons baking powder
  • 2teaspoons cinnamon
  • 1⁄2teaspoon salt
  • a cup vegetable oil
  • 1 1⁄2cups brown sugar, firmly packed
  • 3eggs

 

  • 1⁄2cup chopped walnuts
  • 1⁄2cup canned crushed pineapple in juice, drained
  • 1 ⁄2 cup raisins
  • 1 cup finely shredded carrot

Directions:

  • In a separate bowl, whisk together the oil, sugar and eggs.
  • Stir the liquid mixture into the flour; mix well
  • Add the next four ingredients; stir again.
  • Grease and flour a 9-inch square pan or four mini-loaf pans. (Fill the pans 2/3 full with batter).
  • Bake at 350* for about 40 minutes. (Mini loaves take about 30 minutes.)
  • Yield: one 9-inch square, or four 3″ x 6″ mini-loaves.
  • Sift first five ingredients into a mixing bowl.

Carrot Bread Nutritional Information:

nutrition Facts
For a Serving Size of 1 slice (56.7g)
Calories 190 Calories from Fat 90(47.4%)
% Daily Value *
Total Fat -10g
Cholesterol -30mg
Sodium 180mg 8%
Carbohydrates -23g
Net carbs -21g
Sugar – 16g
Fiber 2g 8%
Protein  3g
Vitamins and minerals
Fatty acids
Amino acids
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.

You have found out various types of recipes made by carrot bread which you can use in your diet or as preferred. Do let us know about your experience with carrot breads.

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