How To make Carrot Tea Bread
1 c All-purpose flour
1 c Granulated sugar
1 ts Baking powder
1/2 ts Salt
1 ts Ground cinnamon
2 Eggs
1/2 c Vegetable oil
4 c Carrots; grate
1/2 c Pecans; chop
You can top it with a sugar and milk glaze or frost it with your favorite vanilla frosting mix. To Cook: Measure the flour, sugar, baking powder, salt, and cinnamon into a sifter. Sift three times into a medium bowl. With an electric beater, beat the eggs until frothy and lemon colored. Toward the end, dribble in the oil. With the beater on low, add the flour mixture a little at a time. Fold in the carrots and pecans. Pour into a well-greased and floured 2-quart mold. Place in the slow cooker; cover loosely with a plate. Cover the cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Bake on high for 2 1/2 to 3 1/2 hours, or until a toothpick inserted in the center comes out clean. Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset & Dunlap, NY, c1975 -----
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CARROT CAKE LOAF RECIPE - SORTED
We've had so many requests for a carrot cake recipe that we just had to go for it and create our SORTED version. Here's our perfectly moist carrot cake with sultanas and walnuts.
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Arcadia Eats - Carrot Tea Bread
Did you know the Arcadia Public Library has a collection of cookbooks published in Arcadia, by Arcadians? Arcadia Eats, in its third year, celebrates these treasured cookbooks during National Cookbook Month in October 2023. This special collection is kept in the Arcadia History Room. The oldest one, from 1933, is by Anita M. Baldwin, the younger daughter of Arcadia city founder Elias J. “Lucky” Baldwin. Flipping through them, it's interesting to see how palates, diets, and ingredients have changed over the years. We found some tasty recipes we'd like to share with you here.
The Carrot Tea Bread recipe is by Millie Ginter. It was published in the Santa Anita Church Women cookbook Palate Ticklers.
Carrot Tea Bread
2 c. sugar
1.5 c. oil
4 eggs
3 c. flour
1 tsp. soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
2 c. finely, grated carrots
1.5 c. chopped nuts
Mix sugar and oil. Add eggs. Sift all dry ingredients and add, then carrots and nuts. Pour into two well-greased bread loaf pans and bake 1 hour at 375 degrees.
Video edited by Caroline Li.
Music: Happy Ukulele by Scott Holmes Music. No changes were made to the music.
Licensed under an Attribution-NonCommercial 4.0 International License.
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Healthy moist carrot loaf cake | Loaf bread made with oats and whole wheat flour
A touch of healthy ingredients in recipes can have a huge difference in your health. Here is a perfectly moist carrot loaf cake or a loaf of bread with healthy ingredients presented by CalAlley's Kitchen
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How to make Carrot Bread (Un-iced Carrot Cake Loaf) RecipeㅣCooking ASMR ㅣ 4K
This is a recipe for a super simple carrot bread! This bread is very moist, flavorful, and fluffy! Its a great quick dessert you can make for the family or even to give as a gift! This recipe is very similar to a carrot cake, except that we bake it in a loaf pan and this particular recipe doesn’t have any icing. However, if you want to add some icing to it, I’m sure it would taste fantastic!
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Prep Time: ~20 mins
Cook Time: ~60 Minutes
Servings: 1 9x5 Loaf Pan
Ingredients
- 1.5 Cups (225g) AP flour
- 2/3 Cup (160g) Oil
- 1 Cup (245g) Sugar (If you want it less sweet you can use 1/2 cup or 3/4 cup)
- 2 Eggs
- 1 tsp Salt
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 3/4 tsp Baking Soda
- 1.5 Cups Shredded Carrots (~2 Carrots)
Directions:
1. In a bowl, mix together oil and sugar until fully combined. Then mix in your eggs.
2. In a separate bowl mix together your flour, salt, cinnamon, nutmeg, and baking soda.
3. Then gently mix in your dry ingredients into your wet mixture until you see no more dry spots.
4. Shred your carrots and then fold in your mixture. It will start super thick but as you stir the carrots will release their moisture and it will become more batter like
5. Once fully combined, then pour into a loaf pan lined with parchment paper.
6. Then bake at 350F (176C) for about 60 mins or until a chopstick/knife poked into the center comes out clean. If it starts getting too dark then you can cover with aluminum foil.
7. Let cool and then cut slices.
8. Enjoy!
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#Bread
#CarrotCake
Carrot Walnut Bread | Easy Carrot Bread Recipe | Moist Carrot Walnut Bread - Chef Sheilla
Christmas is the perfect season to indulge in all the holiday baking we want. So here's our Carrot Walnut Bread recipe that will truly make you feel the most delicious time of the year!
Carrot Walnut Bread | Easy Carrot Bread Recipe | Moist Carrot Walnut Bread - Chef Sheilla
Hi! I’m Sheilla Lopez. I'm a Cuisine and Pastry Chef, Culinary Instructor, Chef Consultant, Food Stylist, Food Photographer, Recipe Developer, Food Writer and Video Editor. I'm sharing my passion and talent by making delicious cooking videos that you can also make at home easily.
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Classic & Simple carrot cake recipe :) Bake with me!
Hey guys :)
I hope you're all having a great day so far. So for pudding tonight, I made a quick and very easy loaf style carrot cake! It's delicious, simple and quite cheap to make too....I've listed everything I used down below guys :)
Thanks for stopping by, and until I see you next...take care x
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I used:
2 Medium eggs (room temperature)
100g Brown sugar
100g Unsalted butter (melted)
100g Plain flour
Another 100g of softened butter (for the cream cheese frosting)
200g Icing sugar
2 Teaspoons cinnamon
1 Teaspoon nutmeg
100g Full fat cream cheese
1 Teaspoon baking powder
1/2 Teaspoon bicarb of soda
2 Small carrots (or one large)
a Handful of walnuts (about 50g)
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