How To make Carrot Walnut Bread
1 1/2 Cups all purpose flour
1/2 Teaspoon baking soda
1/2 Teaspoon baking powder
1 Teaspoon ground cinnamon
1/2 Teaspoon ground nutmeg
1/4 Teaspoon ground allspice
1/4 Teaspoon salt
2/3 Cup butter
or margarine
1 Cup sugar
2 Large eggs
1 1/2 Cups carrots :
cleaned and grated
3/4 Cup chopped walnuts
3/4 Cup chopped raisins
Two favorite vegetables, carrots and zucchini, have given us popular, moist loaf breads. Because of the natural sweetness of carrots, carrot bread requires less sugar than zucchini bread and the added touch of orange is beautiful against a white serving platter.
Preheat oven to 350 F. Brush a 9 x 5 x 3" loaf pan with melted butter or coat with vegetable spray.
Combine in a bowl the flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt, stirring with a rubber spatula until very well mixed. Cream together the butter and sugar in bowl of an electric mixer until light and fluffy.
Add the eggs and beat until creamy. Add the dry ingredients to the butter mixture gradually, blending well. Fold in the carrots and nuts. (The carrots can be grated in a food processor. Remove them and then chop the nuts and raisins together. Processor-chopped ingredients will yield a smoother slice of bread.)
Spread the batter in the prepared pan and bake approximately one hour or until the bread tests done with a cake tester. Remove from the oven and cool in the pan on a wire rack 15 minutes. Turn bread out on rack to finish cooling.
REG 3 shared by Sherilyn Schamber, CA, USA Tea Breads Also shared on TNT, July 1997
How To make Carrot Walnut Bread's Videos
Professional Baker Teaches You How To Make CARROT CAKE!
Chef Anna Olson shows you how to bake an amazing carrot cake from scratch!
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Ingredients
Cake
¾ cup (175 ml) vegetable oil
3 large eggs
1 cup (200 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 tsp (5 ml) vanilla extract
2 cup (300 g) all-purpose flour
2 tsp (6 g) baking powder
1 tsp (3 g) ground cinnamon
½ tsp (3 g) baking soda
½ tsp (3 g) salt
½ tsp (2 g) ground allspice
¼ tsp (1 g) ground cloves
2 cup (100 g) loosely packed, finely grated carrot (about 7 oz)
¾ cup (75 g) lightly toasted walnut pieces or raisins (optional)
Frosting
1 pkg (225 g) brick cream cheese, at room temperature
¼ cup (60 g) unsalted butter, at room temperature
3 cup (390 g) icing sugar, sifted
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) lemon juice
lightly toasted walnut pieces, for garnish
Directions
Cake
1. For the cake, preheat the oven to 350 F (175 C). Grease two 9-inch round cake pans and line the bottoms of the pans with parchment paper.
2. Whisk the oil, eggs, brown sugar, granulated sugar and vanilla in a large bowl until blended.
3. In a separate bowl, sift the flour, baking powder, cinnamon, baking soda, salt, allspice and cloves. Stir in the grated carrot to coat it with the flour (this will help extract the most colour. Add this to the wet mixture and stir until evenly blended (the batter will be wet). Stir in the walnut pieces or raisins, if using. Divide this between the 2 pans and bake the cakes for 25 to 30 minutes, until a skewer inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in their pans, then turn out onto a cooling rack to cool completely.
Frosting
1. For the frosting, beat the cream cheese and butter until smooth. Add half of the icing sugar and beat until smooth. Beat in the vanilla and lemon juice and then beat in the remaining icing sugar until light and fluffy.
2. To assemble the cake, peel the parchment paper from the cake layers and place one layer onto a plate or platter. Spread the top with a generous layer of frosting and top with the second cake. Frosting the top and sides of the cakes and use your spatula to create swirls in the frosting. Sprinkle a few walnut pieces on the top of the cake as garnish, or press the walnut pieces onto the sides of the cake.
3. The cake will keep, refrigerated, for up to 3 days.
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carrot cake recipe/soft & moist -- Cooking A Dream
Written recipe CUP measurement and notes here:
You like carrots or not you will like this carrot cake. It's soft and moist, you don't really taste carrot in it. The orange flavour goes very well with it, This is my own recipe and this is how I like my carrot cake. but if you want to use vanilla, cinnamon, or almond you certainly can. Although I strongly recommend that you try the way it is.
If you like this carrot cake you might also like this lemon cake
Written recipe cup measurement and notes 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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Carrot Walnut Bread | MAKING RECIPES | HOW TO MAKE RECIPE
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Carrot Cake (with walnuts)
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Associated with:
Carrot Cake
Ingredients:
4 Large Eggs (weighs 59 - 62 grams each with shells)
180 grams Bastard Sugar/ Light Brown Sugar
180 grams/ ml. Vegetable Oil
180 grams Plain Flour/ All Purpose Flour
2 tsp. Baking Powder
1 tsp. Cinnamon Powder
1/2 tsp. Sait
200 grams Grated Carrots
80 grams Ground Walnuts
Toppings:
200 grams Powdered Sugar/ Icing Sugar
35 grams Butter
35 grams Cream Cheese
Ground Pistachio nuts for decoration
Pan Size: 20 cm
Baking Temperature: 170°C
Baking Time: 50 - 55 minutes
Baking time may vary depending on the accuracy and the type of oven you are using.
Spiced Carrot Cake with Walnuts | Carrot Loaf Cake
How to make carrot cake with walnuts topping.
⚙ Feel free to turn on the subtitle for the instructions.
⚙ Nyalakan caption untuk instruksi dalam Bahasa Indonesia.
*1 cup = 240 ml
*1 tbsp = 15 ml
*1 tsp = 5 ml
Ingredients: (2.75″ x 6.5″ x 2.25″ deep pan)
1 large egg
75 g brown sugar (5 tbsp)
27 g vegetable oil (2 tbsp)
30 g unsalted butter (2 tbsp)
100 g carrot (1 medium size)
80 g all purpose flour (½ cup + 2 tbsp)
1/8 tsp salt
0.25 g ground nutmeg (⅛ tsp)
0.5 g ground ginger (¼ tsp)
1 g ground cinnamon (½ tsp)
2 g baking powder (½ tsp)
1 g baking soda (¼ tsp)
30 g toasted walnuts as inserts (¼ cup)
30 g toasted walnuts for topping (¼ cup)
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[Bahasa Indonesia]
Bahan-bahan: (7 x 16.5 x 6 cm tinggi loyang)
1 telur
75 g brown sugar
27 g minyak goreng
30 g mentega tawar / butter
100 g wortel
80 g tepung terigu serba guna
1/8 sdt garam
0.25 g pala bubuk (⅛ sdt)
0.5 g jahe bubuk (¼ sdt)
1 g kayu manis bubuk (½ sdt)
2 g bubuk pengembang (½ sdt)
1 g soda kue (¼ sdt)
30 g walnuts untuk isi
30 g walnuts untuk topping