Carrot And Raisin Loaf Recipes

CARROT CAKE LOAF (QUICK BREAD)

Steps:

• Preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan. See notes for muffins or mini loaves.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and carrots together until combined. Pour the wet ingredients into the dry ingredients and gently whisk until *just* combined. Fold in the nuts/add-in. Batter will be semi-thick.
• Spread the batter into prepared loaf pan. Bake for 55 - 65 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven.
• Cool completely in the pan set on a wire rack before removing and frosting.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, vanilla, cinnamon, and a pinch of salt (I usually add a little less than 1/8 teaspoon), then beat on low speed until smooth and creamy. Taste. Add more cinnamon and/or salt if desired. Frost cooled bread, slice, and serve.
• Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days. Storing with frosting: Cover and store leftover bread in the refrigerator for up to about 1 week.

CARROT BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Combine eggs, oil and milk; stir into flour mixture until well blended. Stir in carrots, coconut, cherries, raisins and walnuts. Pour batter into prepared pan.
• Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool on a wire rack for ten minutes before removing from the pan to cool completely. Store in plastic wrap to keep moist.

MARY ANNE'S MOIST AND NUTTY CARROT LOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9x5 inch loaf pans.
• Sift together baking soda, salt, spices, and flour.
• In a large bowl, combine ground carrots, pineapple, oil, and sugar. Mix in eggs. Blend flour mixture into carrot mixture. Mix well. Fold nuts and raisins into batter. Pour into prepared pans.
• Bake at 375 degrees F (190 degrees C)for 45 minutes, or until a toothpick inserted into bread comes out clean.

CARROT BRAN MUFFINS

Steps:

• In a large bowl, combine the first seven ingredients. Combine the eggs, buttermilk, oil and molasses; stir into dry ingredients just until moistened. Fold in carrots and raisins. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

HEALTHY CARROT CAKE BREAKFAST QUICK BREAD

Steps:

• Preheat the oven to 350°F, and coat a 9x5" loaf pan with foil.
• Whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and stevia. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in 2 tablespoons of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in the carrots.
• Spread the batter into the prepared pan. Bake at 350°F for 40-50 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

CARROT AND PINEAPPLE BREAD

Steps:

• In a bowl, combine the dry ingredients. In a bowl, beat the eggs, sugar and oil; add carrot, pineapple and vanilla. Stir into dry ingredients just until moistened. Fold in walnuts. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

CARROT AND RAISIN LOAF

Steps:

• Preheat oven to 350 degrees.
• Prepare a 9 inch X 5 inch loaf pan by buttering and flouring it.
• In a medium bowl, mix together flour, sugar, baking soda, baking powder, cinnamon, nutmeg and salt.
• In a small bowl whisk together oil, eggs and marmalade.
• Mix the liquid ingredients in to the dry ingredients and stir until just mixed.
• Fold in carrots and raisins.
• Pour in to prepared loaf pan.
• Bake for 40 - 50 minutes or until a toothpick inserted comes out clean.

MOIST CARROT AND RAISIN WALNUT LOAF

Steps:

• Grease a loaf tin and line the base.
• Cream butter, sugar and vanilla.
• Beat in golden syrup.
• Add eggs one at a time; beat until well combined.
• Stir in carrot, raisins and walnuts.
• (Don't worry if the mixture looks curdled; it will come out right when the flour is added.)
• Stir in sifted dry ingredients; stir until combined.
• Pour mixture into prepared pan.
• Bake in moderate oven about 1-1/4 hours.
• Let stand about 5 minutes before turning out onto a wire rack.

CARROT RAISIN QUICK BREAD

Steps:

• Preheat oven to 350°F Coat an 8-inch loaf pan with non-stick cooking spray.
• In a large bowl, combine flour, baking soda, cinnamon, nutmeg, baking powder and salt together.
• In a small bowl, combine carrots, brown sugar, raisins, milk, melted butter and beaten egg together.
• Add the carrot mixture to the flour mixture, stirring just until mixture is moist (over mixing will produce a dry/dense bread).
• Pour batter into the prepared loaf pan and bake for 1 hour to 1 hour 10 minutes or until a pick inserted in the center comes out clean.
• Cool in pan for 10 minutes before removing to a wire rack.

CARROT AND RAISIN LOAF

Steps:

• 1. Preheat oven to 350F Grease a 8x4x2 inch loaf pan.
• 2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, ginger and nutmeg.
• 3. In a large mixing bowl, mix together oil, sugar, eggs, applesauce and vanilla.
• 4. Stir in carrots and raisins (if using).
• 5. Gently but thoroughly stir in flour mixture just until blended.
• 6. Spoon into prepared pan and bake about 50-60 minutes until a toothpick inserted in the middle of the loaf comes out clean
• 7. Cool on a rack for about 10 minutes and then remove from pan and cool completely