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-> [Bakery, Breads, Cakes, Carrot, Desserts, Pastry, Vegetables] -> [Carrot cake bread Recipe] |
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Carrot cake bread
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| Artist: |
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| Categories: |
Bakery, Breads, Cakes, Carrot, Desserts, Pastry, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1 3/4
| cup | Sifted cake flour (or 1 ?/td> | | | -cups all-purpose | | | Flour, sifted) | | 1
| tsp | Ground cinnamon | | 1
| tsp | Baking powder | | 3/4
| tsp | Salt | | 1/2
| tsp | Baking soda | | 1
| cup | Sugar | | 3/4
| cup | Olive oil | | 1
| cup | Raw carrots, finely grated | | 2
| | Eggs | | 1/2
| cup | Pecans, finely chopped |
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Procedures:
| 1 | Combine the sifted flour, cinnamon, baking powder, salt, and baking soda. | | 2 | Sift together and set aside. | | 3 | Combine the sugar and olive oil and beat with electric mixer at medium speed about 2 minutes, or until smooth and well blended. | | 4 | Fold in grated carrots with their juice. | | 5 | Add eggs, one at a time, beating well after each addition. | | 6 | Stir in the chopped nuts. | | 7 | Add the dry ingredients and mix well. | | 8 | Grease and dust with flour tow 9-inch cake pans. | | 9 | Pour in batter and bake in a preheated 350°F oven 55-60 minutes. | | 10 | Serve warm. | | 11 | Can be wrapped and stored in refrigerator for up to a week, which improves flavor and makes the cake bread more moist. | | 12 | Bread can be iced with powdered sugar, orange juice, and creamed butter mixture. | | 13 | sweeney"s - durango, co. |
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