CARROT BREAD
Marcy Inspired shares a unique eggless and oil-free Carrot Bread recipe, originally from her friend Charlene. Inspired by fresh farmers' market carrots, this moist and aromatic loaf combines the flavors of carrot cake and fruitcake. Simple to make and wonderfully fragrant, it's a must-try bake that Marcy plans to make again.
Video
Ingredients
- 4 carrots grated
- 2 ⅔ cup water
- 2 ⅔ cup sugar
- ½ tsp. nutmeg
- ¼ tsp. cloves
- 2 tsp. cinnamon
- ¼ tsp. ginger
- ½ cups raisins
- 4 cups all purpose flour
- 3 tsp. baking soda you may need to sift if clumpy
- ½ cups chopped walnuts
Instructions
- Place grated carrots in large saucepan. Add water, sugar, nutmeg, cloves, cinnamon, ginger and raisins and cook on stovetop over medium high heat while stirring.
- Let it come to a boil, then lower the heat and let it simmer while stirring occasionally for 15 minutes. Remove from heat and let cool to lukewarm. This should take about an hour and a half.
- In large bowl, add flour and baking soda. Whisk to combine, then add carrot mixture into flour and stir until batter is formed. Fold in walnuts and combine well. Pour batter into greased & floured cake/loaf pans.
- Bake at 350 for 60 minutes, or until toothpick comes out clean. (Ovens vary, so start checking at the 45 min. mark.)
- Remove from oven and let cool 10 minutes before turn pan/s upside down to release carrot bread. Let it continue to cool and enjoy!
Notes
The video and recipe were provided and produced by Marcy Inspired.
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