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
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SUPER MOIST CARROT LOAF
This super moist carrot loaf is definitely a recipe to keep. It is perfect with coffee or tea.
Share this with your family and friends and everyone is going to rave about it!
INGREDIENTS:
2 1/2 cups all purpose flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
2 tsp. cinnamon
2 cups sugar
1 cup vegetable oil
4 eggs
1 tsp. vanilla extract
2 cups carrots, grated
1 cup pineapples, chopped into small pieces
Makes 2 loaves
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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The best one bowl Carrot Cake ????????
Making the best rated carrot cake recipes from allrecipes. This carrot cake was way better than the last one we made. Plus, who doesn't love an easy one bowl recipe. #carrotcake #cake #easy
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How To Make a Carrot and Raisin Loaf Bread( Recipe in Description Box ) ( Episode 2 )
Ingredients:
2 and 1/4 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
nutmeg
2 cups carrot
1/2 cup raisins
3/4 cup sugar
1 tbsp essence
2 eggs
1/2 cup oil
3/4 cup water or milk
Bake for 320° for 1 hr and 10 mins