Indian Carrot Bread 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

INDIAN CARROT BREAD



Indian Carrot Bread image

Make and share this Indian Carrot Bread recipe from Food.com.

Provided by littleturtle

Categories     Quick Breads

Time 1h15m

Yield 1 8-inch square pan, 16 serving(s)

Number Of Ingredients 11

2 cups carrots, grated
3/4 cup water
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons butter
1 cup cornmeal
3/4 cup milk
1 1/2 cups bread flour (I usually use 1/2 cup whole wheat with 1 cup bread flour) or 1 1/2 cups whole wheat flour (I usually use 1/2 cup whole wheat with 1 cup bread flour)
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt

Steps:

  • Preheat oven to 350°F.
  • Grease an 8-inch square pan.
  • In a saucepan, over medium heat, bring carrots in water to a boil; boil until tender (10 minutes).
  • Remove from heat and add honey, brown sugar, butter, cornmeal, and milk.
  • In a large bowl, combine flour, baking soda, baking powder, and salt.
  • Combine dry mixture with carrot mixture, then transfer to baking pan.
  • Bake until a cake tester insterted in middle comes out clean (45-50 minutes).
  • Serve hot with butter.

Nutrition Facts : Calories 111.5, Fat 2.3, SaturatedFat 1.2, Cholesterol 5.4, Sodium 240.5, Carbohydrate 20.8, Fiber 1.3, Sugar 4.7, Protein 2.4

INDIAN CARROT PUDDING (GAJAR KA HALWA)



Indian Carrot Pudding (Gajar Ka Halwa) image

This version of halwa is made with powdered milk.

Provided by Indian Recipes

Time 40m

Yield 4

Number Of Ingredients 7

4 tablespoons ghee, divided
10 medium cashews
4 medium carrots, peeled and finely grated
1 cup powdered milk
½ cup sugar, or as needed
½ teaspoon ground cardamom
¼ cup cashes, or as desired

Steps:

  • Heat 3 tablespoons ghee in a non-stick deep pot (kadai) and add cashew nuts. Toast for a few minutes until fragrant and lightly browned; transfer to a bowl. Set aside.
  • Add 1 tablespoon ghee to the same pot and cook carrots until they are tender, about 5 minutes. Mix in powdered milk and cook over low heat for about 10 minutes. Sweeten with sugar to taste and cook until sugar has dissolved, stirring continuously until the mixture becomes thick, about 10 minutes. Mix in cashews and cardamom powder.
  • Serve garnished with extra cashews if desired.

Nutrition Facts : Calories 464.1 calories, Carbohydrate 47.3 g, Cholesterol 63.8 mg, Fat 27.2 g, Fiber 2.1 g, Protein 10.9 g, SaturatedFat 14.4 g, Sodium 239.9 mg, Sugar 40.8 g

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