Carrot Pine Nut Chile Bread Recipes

CARROT NUT BREAD

Steps:

• Heat oven to 350 degrees. Grease bottom only of loaf pan.
• Mix carrots, sugar, oil and eggs in large bowl with spoon. Stir in remaining ingredients; pour into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

CARROT-PINE NUT CAKE FROM PARMA

Steps:

• Preheat the oven to 375°F.
• In a medium bowl sift together the flour, baking powder, cinnamon, and salt. Set aside.
• Place the pine nuts, 1/2 cup sugar, and fennel seeds in a food processor and pulse to mince the nuts. Add the lemon zest, lemon juice, and the carrots (easily shredded with the food processor attachment). Pulse to mince the carrots. Add the mascarpone cheese and pulse until the cheese is incorporated. If you can't find mascarpone, cream cheese is a good substitute.
• In a large bowl, using a hand mixer, cream together the butter and remaining 1/2 cup sugar. Add the eggs one at a time, beating well between adding each additional egg.
• Add the carrot mixture to the butter mixture and stir until combined. Add in 1/3 of the reserved dry ingredients and stir until just incorporated. Add the rest in thirds the same way.
• Place the mixture in a lightly greased and floured 8 by 10 by-2-inch baking dish. Bake for 55 to 60 minutes. Giada filled a cupcake-paper-lined muffin tin 3/4 full each, and baked for 18-20 minutes for individual portions.
• Let the bread/cake cool for 1 hour, then dust with powdered sugar. Cut into squares and serve.

CARROT-RAISIN-NUT BREAD (BREAD MACHINE)

Steps:

• Place ingredients in your bread machine pan, EXCEPT walnuts and raisins, in the order specified by your owner's manual.
• Program for basic cycle, and your desired crust setting; press start.
• Add walnuts and raisins when machine signals, or at the end of the first cycle.

CARROT-NUT BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches.
• Mix carrots, sugar, oil and eggs in large bowl with spoon. Stir in remaining ingredients; pour into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

CARROT BREAD

Steps:

• Preheat oven to 350 degrees. In medium bowl combine flour, baking soda, baking powder, and salt. Mix with a fork. In large bowl combine eggs and sugar. In food processor grate carrots. Add grated carrots, oil, vanilla, pineapple, walnuts and cinnamon to egg mixture. Slowly add flour mixture to wet mixture until completely combined. Pour batter into two greased loaf pans. Bake for 45 minutes;

CARROT NUT BREAD

Steps:

• 1. Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan.
• 2. Sift together into a large bowl the flours, baking soda, and cinnamon. Add in the sugar, eggs, oil, apple butter, vanilla, and salt.
• 3. With a few swift strokes, blend in the carrots and pecans or walnuts. Turn into prepared pan.
• 4. Bake about 1 hour, until loaf springs back when lightly touched. Cool in the pan 10 minutes, then turn out onto a rack for further cooling.
• 5. This bread may be iced on top with cream cheese frosting and sprinkled with nuts.