How To make Carrot Raisin Loaf
1 c Whole-Wheat Four
1 c Unbleached All-Purpose
Flour 1 ts Baking Soda
2 ts Baking Powder
1/2 ts Salt
1/4 ts Ground Nutmeg
1/2 ts Ground Cinnamon
2 lg Eggs, Slightly Beaten
1/3 c Honey
1 c Lowfat Lemon Yogurt
2 tb Canola Oil
1/2 c Shredded Carrots
1/2 c Chopped Raisins
Preheat the oven to 325 degrees F. (165 degrees C.). Grease a 9 X 5-inch loaf pan and set it aside. In a large bowl, stir together the
whole wheat flour, the unbleached flour, soda, baking powder, salt, nutmeg, and cinnamon. In a medium bowl combine the eggs, honey, yogurt and oil. Add to the dry mixture and stir until well blended. Stir in the carrots and raisins. Bake in the preheated oven for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes and then turn out onto a cooling rack to finished cooling. Each slice contains: Tot Sat. Cal. Prot. Carb. Fib. Fat Fat Chol Sodium 173 5 G 32 G 2 G 4 G 1 G 36 Mg 236 Mg
How To make Carrot Raisin Loaf's Videos
MOIST CARROT LOAF CAKE with Cream Cheese Frosting + Walnuts & Chocolate Chips
CARROT CAKE
✔️Cake
3 large whole eggs
1 cup [240 ml] vegetable oil
1 cup [200 grams] brown sugar
1/2 tsp salt
1 tsp cinnamon powder
2 tsp baking powder
2 cups [256 grams] all purpose flour
2 cups [250 grams] shredded carrots
*Optional Add-ons
1/2 cup [60 grams] walnuts
1/2 cup [80 grams] chocolate chips
✔️Frosting
1 cup [225 grams] cream cheese
1/4 cup [60 grams] butter
1/4 cup [30 grams] powdered / icing sugar
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BANANA BREAD / CAKE
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Carrot Cake Loaf - Easy Moist & Delicious! | Chef Lola's Kitchen
Carrot Cake Loaf - Easy Moist & Delicious!
Ingredients here:
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Classic Carrot Cake Recipe | Cupcake Jemma
Can you get more Classic than a Carrot Cake? This is the perfect recipe for all you beginner bakers out there and an absolute must for your baking repertoire. This Carrot Cake recipe is moist, flavorful and ridiculously more-ish topped off with a tangy Cream Cheese icing making it the perfect accompaniment to this Carrot Cake. If you have the time to wait I recommend you bake it the day before you serve it to let the sponge relax and the flavours mature.
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Tin Size:
My load tin is 31cm long and 13cm wide and 8cm in depth. Which holds the same amount as any 2lb loaf tin.
For the Carrot Cake:
225 ml/g Sunflower or Vegetable Oil
120g Caster Sugar
120g Light Brown Sugar
3 Eggs
210g Plain Flour
3/4 tsp Bicarbonate of Soda
3/4 tsp Baking Powder
Good pinch of Salt
1.5 tsp Cinnamon
125g Nuts - I use a mixture of Walnuts and Pecans
175g Carrots
For the Cream Cheese Icing:
50g Unsalted Butter
75g Full Fat Cream Cheese
250g Icing Sugar
Here is a link to the AMAZING Maple Pecans that I use to decorate my Carrot Cake:
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Simple Moist Carrot Cake Recipe | You must try this cake if you have carrots at home.
Easy carrot cake recipes for beginners. This video shows how to make soft and moist carrot cake recipe. This is a very easy and simple recipe and is healthier compared to other cakes. To make it more healthy you can replace 1 Cup All Purpose Flour With whole wheat flour or Oats Flour
For Printable Recipe :
Moist Carrot Cake Recipe
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All Purpose Flour 2 Cups (250 g)
Grated Carrots 2 Cups (350 g)
Egg 4 medium sized
Sugar 2/3 to 1 Cup. ( depending on the sweetness you want)/(135g to 200g)
Oil 2/3 Cup ( 150ml)
Vanilla Essence. 1 tsp
Baking Powder. 1&1/2 tsp
Baking Soda 1/2 tsp
Bake in a preheated oven @ 165 C for 60 minutes or until a skewer inserted in the middle comes out clear..
Pan. 6 inch
This goes well with cream cheese frosting.
PLEASE find the link for cream cheese frosting recipe :-
Carrot Raisin Bread | Bee's Cafe
Our carrot raisin bread is soft and scrumptious with hints of sweet notes. This carrot raisin bread recipe comes together with simple pantry ingredients. Don't forget the stars of the show - shredded carrots and raisins add a natural sweetness, while ground cinnamon brings a subtle spice to this carrot raisin bread. If you're in search of an ooey-gooey, melt-in-your mouth breakfast or dessert bread, be sure to give this carrot raisin bread recipe a try!
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INGREDIENTS
1 1/2 cups all-purpose flour
1/2 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
3 large eggs
1 cup sugar
1/2 cup vegetable oil
3 1/2 cups graded carrots
1 cup raisins
RECIPE
1. Mix together flour, baking powder, baking soda, salt, and cinnamon. Set aside
2. Mix together eggs, sugar and vegetable oil until full incorporated. Fold in flour mixture. The batter will seem too dry, that is ok the carrots will add moisture.
3. Add graded carrots and raisins and mix together.
4. Pour batter into a loaf pan and bake at 350°F for 60-65 minutes or until an inserted skewer comes out clean.
5. transfer pan to a cooling rack and let cool for 10 minutes before removing and letting cool for an additional 30minutes.
6. Cut and enjoy!
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Zola makes carrot, nut and raisin loaf