THESE RECIPES ARE MY PROPERTY; YOU MAY USE THEM FREELY, BUT YOU MAY NOT USE THEM IN ANY CONTEST OR PUBLICATION WITHOUT GIVING ME CREDIT.

Carrot Bread (not a cake)


 I discovered this recipe online when I had several leftover baby carrots and didn't want to toss them.  I made a few adjustments to the recipe by Rachel Schultz on Homemaking and the results are fantastic.  While it is a little sweet, it doesn't have the texture of cake, so she was correct in calling it bread.

Her recipe called for 5 large peeled carrots, but I used a 12 ounce bag of baby carrots. Wash carrots and boil them until very fork tender.  Let them cool while you gather you needed ingredients.

2 large eggs
1/2 cup vegetable oil
1/4 cup milk
1 tsp. vanilla
1 cup white sugar
1/2 brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1 3/4 cup self-rising flour
Optional:  1 cup chopped pecans or walnuts.  (fold them at the end)

Preheat oven to 350 degrees.  Spray 9x5 loaf pan with cooking spray.  
Once carrots are cooled place them in a mixing bowl and mash them with a potato mashed until they are nearly as smooth as mashed potatoes.  Add eggs, oil, milk, and vanilla.  Using a wooden spoon, mix these with the carrots.  Add white sugar, brown sugar, cinnamon and nutmeg.  Stir until incorporated with carrot mixture.  Then add flour 1/4 cup at a time, mixing in each time.  Pour into loaf pan and place in oven for 45 minutes.  Remove and cover with foil.  Return to oven to bake 15-20 minutes or until toothpick inserted in middle  comes out nearly clean. Let cool in pan for 25 minutes and then turn out on cooling rack.  Enjoy!

No comments:

Post a Comment