i don’t like carrots
it’s a long story
i don’t mind it when it’s accompanied
with some hearty meat
in a stew
or if it’s seasoned with strong
but on it’s own,
dw is quick to point out that
every few weeks i buy a 5lb
bag of the stuff
it’s just that it’s perfect flavoring
for stir frys
and as much as i hate to admit it:
and so for last week’s breakfast
i made this carrot bread
it’s a repeat,
one that i’m willing to make again
due to the huge bags of the stuff
i keep purchasing
plus, when it’s with sugar
and baked into bread form
it’s actually palatable
adapted from the Bread Bible by Rose Levy Beranbaum
1.5 cups plus 1.5 Tbl AP flour
1/2 tbl baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
3 large eggs
1/2 cup veggie oil
3/4 cup scant sugar
2 cups finely grated carrots
1/8 tsp allspice
Preheat oven to 350F 20 minutes before baking.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, and allspice. In another bowl, mix together the eggs, oil and sugar until blended. Add the flour mixture and continue stirring/beating just until incorporated. add the carrots and continue mixing.
Scrape the batter into a bread pan (9X5″ loaf pan, sprayed with nonstick oil or greased). Bake for about an hour, or until the top is golden and a cake tester inserted in the center comes out clean. (mine went for about 55 minutes) Cool on wire rack for 10 minutes, then run a small spatula between the sides of the pan and unmold it onto an oiled wire rack. Wrap the loaf well in plastic wrap and allow to sit overnight to distribute the moisture. If you can’t wait till the next day, it’s fine, just be sure to allow the bread to cool completely before cutting.
makes 1 loaf, serves 2 for a week, or 9 people in one sitting – calories: 292 | saturated fat: 2.9g | trans fat: 0.1g | cholesterol: 63.3mg | sodium: 281mg | total carbs: 34.7g | dietary fibers: 4.2g | sugars: 27g | protein: 3.9g
other breakfast treats:
morestomach – blueberry breakfast cookies
morestomach – s’mores donuts
angry asian creations – english muffins
dinners for winners – orange cardamom yogurt cake
olives for dinner – perfect hash browns
13 thoughts on “carrot bread”
i like carrots in every form but def better with stews and bread 🙂
from an intellectual standpoint, carrots are delicious, i know this. i just do not like them.
Lan! Your photos are KILLING it! Look at that insane bokeh and the beautiful colors from your wedding flowers! Love your lighting treatment too…. you’ve really developed this totally unique style/feeling that I don’t see anywhere else!
Hahaha I love your repeat-buying of big bags of carrots. This bread sounds like a great way to make them shine. I buy tons of carrots, too, for the reasons you mentioned here but also for quick-pickles with any Viet dishes. Or just plain on everything. I guess I am a carrot lover! I want a slice of this bread right now, I’m hungry!
So true! Lan’s photography is instantly recognizable to me for all the right reasons…
you guys are so sweet! thank you.
I like carrots best raw or in cake. I toss them into salads and soups because they are good flavorings as you said, but don’t like them cooked.
it’s amazing to me how polarizing this vegetable is to me. i find that i use it very often in cooking and i still cringe when i have to handle it.
Oh yes, carrots are just perfect for baking. Lovely bread!
I love the color of this bread. I’m definitely trying out this recipe soon!
thanks Dani, please let me know how it works out for you.
I’m loving this carrot bread with autumn spices — oh yum 🙂