Carrotfruitbread Recipes

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CARROT BREAD I



Carrot Bread I image

This is really a cross between cake and a bread. Serving it warm with butter or a cream cheese is ideal. It's really good!

Provided by PAMSTER2

Categories     Bread     Quick Bread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 14

2 ½ cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 eggs, beaten
½ cup vegetable oil
½ cup milk
2 cups shredded carrots
1 (3.5 ounce) package flaked coconut
½ cup maraschino cherries, chopped
½ cup raisins
½ cup chopped walnuts

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.

Nutrition Facts : Calories 382.7 calories, Carbohydrate 53.2 g, Cholesterol 47.3 mg, Fat 17.2 g, Fiber 3 g, Protein 6.1 g, SaturatedFat 4.9 g, Sodium 308.9 mg, Sugar 25.8 g

CARROT CAKE LOAF (QUICK BREAD)



Carrot Cake Loaf (Quick Bread) image

This carrot cake loaf is dense, yet ultra soft and flavored with brown sugar, cinnamon, ginger, and nutmeg. Serve plain or spruce it up with walnuts, raisins, pecans, and/or top with cinnamon cream cheese frosting.

Provided by Sally

Categories     Bread

Time 4h

Number Of Ingredients 20

1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
2 large eggs, at room temperature
1 cup (200g) packed light or dark brown sugar* (see note)
1/3 cup (80g) unsweetened applesauce or yogurt, at room temperature
1 teaspoon pure vanilla extract
1 and 1/2 cups (200g) peeled and shredded carrots* (about 3 large carrots)
optional add-in: 3/4 cup chopped walnuts or pecans, raisins, or dried cranberries
4 ounces (114g) block cream cheese, softened to room temperature
2 Tablespoons (30g) unsalted butter, softened to room temperature
1 cup (120g) confectioners' sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
pinch salt

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



Carrot Bread image

Provided by Food Network

Categories     dessert

Yield 12 servings

Number Of Ingredients 13

1 3/4 cups all purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
Salt
1/4 teaspoon each ground cinnamon, nutmeg and ginger
1 1/2 sticks unsalted butter
1 cup sugar
1/3 cup honey
3 large eggs, lightly beaten
1 teaspoon grated orange zest
1/4 cup orange juice
Generous cup of grated peeled carrots
1/2 cup raisins

Steps:

  • Preheat oven to 350 degrees. Lightly butter a 9 x 5 inch loaf pan
  • In a mixing bowl, whisk together flour, baking powder, baking soda, pinch of salt and spices. In another mixing bowl cream butter and sugar until light. Add honey, eggs, 1 by 1, orange zest and juice. Fold wet ingredients into dry ingredients. Add carrots and raisins to batter and transfer it to prepared loaf pan and bake in middle of oven for 45 minutes or until a toothpick when inserted in center comes out dry. Rest on a rack for 15 minutes; turn out, cool on a rack.

CARROT FRUITCAKE



Carrot Fruitcake image

Even those who don't care for fruitcake love this special holiday dessert. It's a fun way to "dress up" that old favorite, carrot cake. Try it-your friends and family will agree. -Ann Parden, Chunchula, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 16

1-1/2 cups chopped nuts
1 cup chopped mixed candied fruit
1 cup chopped dates
1 cup raisins
3 cups all-purpose flour, divided
2 cups sugar
1-1/2 cups canola oil
4 large eggs
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 cups finely shredded carrots
ICING:
1 cup confectioners' sugar
1 to 2 tablespoons 2% milk

Steps:

  • In a small bowl, combine the nuts, candied fruit, dates, raisins. Add 1/2 cup flour; toss to coat., In a large bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. In another bowl, mix the remaining flour, baking powder, baking soda, cinnamon and salt. Gradually add to sugar mixture, beating until smooth. (Batter will be stiff.) Fold in carrots and nut mixture. Transfer to a greased and floured 10-in. tube pan. , Bake at 350° for 75-80 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely., In a small bowl, mix confectioners' sugar and enough milk to reach desired consistency; drizzle over cake.

Nutrition Facts : Calories 565 calories, Fat 29g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 395mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 4g fiber), Protein 8g protein.

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