Carrot Cake Bread Recipes

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.

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;

Steps:

• Preheat oven to 350 degrees.Sift together all fry ingredients.
• Add eggs, vanilla and applesauce to dry and beat on low speed till mixed well.
• Add boiling water to carrots and beat on medium speed for 2 minutes.
• Pour into bread pan and bake for about 45 minutes Let cool overnight.
• Cut into 8 or 10 pieces and store in Tupperware in the fridge.
• *Best results when baked the day before.

Steps:

• Preheat oven to 350°. Grease and flour an 8x4-in. loaf pan; set aside. In a bowl, combine sugar, flours, baking powder, baking soda, salt and cinnamon. In another bowl, combine eggs, applesauce and vanilla; stir into dry ingredients until just moistened. Fold in carrots and walnuts. Pour into prepared pan. , Bake until a toothpick comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan to a wire rack.

Steps:

• Beat eggs.
• Add sugar and oil and beat thoroughly.
• Combine dry ingredients and add to egg mixture; beat well.
• Stir in carrots, nuts and raisins.
• Pour batter into a 9x5-inch loaf pan that has been sprayed with nonstick spray, or into 2 1-lb.pans.
• Bake at 350° for about 1 hour (about 40 minutes for the smaller pans).
• Cool in pan for 5-10 minutes, then remove from pan and cool completely on rack.

Steps:

• Gently heat the milk and 85g of the butter in a medium pan until the butter has melted and the milk has started to simmer. Leave to cool to room temperature. Tip the flour, orange zest, mixed spice, carrots, yeast, caster sugar and 1 tsp salt into a large bowl with the eggs, then add the cooled milk mixture and bring together into a sticky dough using your hands. Knead until combined, then tip onto a floured work surface and knead again for 5-10 mins until smooth and springy. Transfer the dough to a lightly oiled, large bowl, cover and leave to prove for 1 hr, or until doubled in size.
• Generously butter a 25cm bundt tin. Melt the remaining butter and leave to cool slightly. Mix the cinnamon, walnuts and brown sugar together in a medium bowl. Separate the proved dough into 40-50 x 25g pieces and roll into balls on a lightly floured surface. Roll the marzipan into small, pea-sized balls and set aside. Dunk the dough balls in the melted butter, then roll in the walnut and sugar mixture to coat. Drop the dough balls into the prepared tin, dotting around some of the marzipan balls as you go. Repeat until you've used up all the dough balls and marzipan. Cover and prove again for 45 mins until the dough has risen slightly.
• Heat the oven to 180C/160C fan/gas 4. Uncover the tin and bake for 40-45 mins, or until well risen and golden. Carefully loosen the bread from the edges using a skewer or butter knife, and leave to cool in the tin for 20 mins. Invert onto a serving plate, keeping the tin in place, and leave for 5-10 mins (the bread will naturally shrink away from the sides), then remove the tin.
• Gradually whisk the orange juice into the icing sugar to make a thick icing, then drizzle over the bread, letting it drip down the sides. Scatter over the orange zest and serve warm.

Steps:

• Preheat the oven to 375˚F (190˚C). Generously grease a 9 x 4 (22 x 10 cm) loaf pan with oil.
• In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, cardamom, ginger, cloves, and salt. Add the oats and whisk to combine.
• In a separate large bowl, combine the shredded carrots, pineapple, eggs, and melted butter. Mix well.
• Add the wet ingredients to the dry ingredients and stir until there are no dry clumps left. Gently fold in the walnuts, if using.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 1 hour, until a toothpick inserted in the center of the bread comes out clean.
• While the bread is baking, make the Greek yogurt "frosting": In a small bowl, combine the Greek yogurt, maple syrup, and 2 tablespoons of the reserved pineapple juice. Stir until well incorporated. Chill in the refrigerator until ready to use.
• Remove the bread from the oven and allow to cool for 10 minutes, until safe to handle. Remove from the loaf pan and let cool completely on a wire rack.
• Slice the bread and serve with a smear of frosting.
• Enjoy!

Steps:

• Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
• In large bowl, beat cake mix, oil, water, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots and walnuts. Divide batter evenly between pans.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edges to loosen loaf. Remove from pans to cooling rack. Cool completely, about 1 hour.
• In small bowl, beat Frosting ingredients with spoon until smooth. Frost tops of loaves. When ready to serve, cut into slices. Cover and refrigerate any remaining bread.