by Kat Robinson
As I mentioned before, I'm trying out some new recipes to add to my arsenal of holiday baking. Thus, this attempt at Carrot Bread. I have been, er, blessed with a large bounty of carrots in the kitchen, and figured what the heck. Let's give it a try. Details and step-by-step instructions on the jump.
Have a holiday recipe you'd like to share? Drop me a line at firstname.lastname@example.org. Photos also welcome.
For this recipe you will need:
4 eggs2 cups of sugar1 1/2 cups vegetable oil3 cups flour2 teaspoons cinnamon2 teaspoons freshly grated nutmeg1 1/2 teaspoons baking soda1 teaspoon salt3 cups grated raw carrots1 cup baking raisins1 cup crushed walnuts
Preheat oven to 350 degrees.
Add in sugar and thoroughly integrate.
Add in vegetable oil. Stop blender when combined.
Sift flour into bowl.
Add spices, baking soda and salt.
Add to wet mix in quarters. DON'T have the blender going when you add in each installment of dry mix... or you'll have a flour cloud on your hands.
Let the batter come together.
Add in carrots by the handful.
Add in raisins.
Add in walnuts. If they're not broken up small enough before they go in, the blender will do the rest for you.
When it's blended, the batter will take on an orange hue.
Spoon batter into two 9"x5" loaf pans. If your loaf pans aren't exactly that size, it's no big deal. You can also do muffins.
Bake in 350 degree oven for 50-60 minutes (30-40 for muffins) or until toothpick inserted in the middle comes out clean.
Let rest for 15-20 minutes in the pan. Take a spatula and loosen the sides, then invert on cooling rack. Let cool for an hour before you wrap. If you can't wait, it may crumb up a bit -- but if you've already poured your milk and have your butter waiting, hey, more power to you.
I found this carrot bread to be a nice, firm consistancy. It's not too sweet (it's certainly not carrot cake) and a little salted butter goes a long way with it.
If you plan to gift or ship a loaf, wait until it cools. Take plastic wrap and lay out two roughly 18 inch sections, one perpendicular to the other (like a cross). Lay your bread face-down in the center. Fold each side of the plastic wrap over -- it doesn't really matter which way, as long as the edges are sealed. Set the package aside. Roll out an 18" length of aluminum foil. Place package in the middle. Make sure all edges are sealed when you fold it. This should keep the moisture in your carrot cake for several days.