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
How To Make Moist Carrot Cake With Kiano • Tasty
Kiano shares baking tips on how to make delicious moist carrot cake. If you want more of Tasty, check out our merch here:
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Carrot Cake Recipe - Chef Tips
Chef Jason Hill shares an easy carrot cake recipe in this episode of Chef Tips. This is one of my favorite dessert recipes for Easter, but it's really great for all occasions!
FROSTING:
This recipe was adapted from Cooks Illustrated.
1 1/2 cups white sugar
1/2 cup packed light brown sugar
4 eggs
1 1/2 cups canola oil
3 cups peeled and shredded carrots (6 medium carrots)
2 1/2 cups all purpose flour
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Raisins and walnuts, if desired
Cream Cheese Frosting:
1 1/4 cups powdered sugar
8 ounces cream cheese, softened
5 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1 tablespoon sour cream
#carrotcake #carrotcakerecipe #cheftips
HOW TO MAKE LOW CARB WALNUT CARROT CAKE - SOFT, MOIST, FLAVORFUL & DELICIOUS !
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Walnuts goes so well with carrot cake so making this cake with walnut meal takes it up to the next level. It is so good - soft, moist, flavorful and delicious. This is also a great dessert for Christmas.
Walnuts and almonds have quite similar nutrition and carb content. But walnut is the only nut that contains the “plant version” of omega-3 fatty acids, a substance known as ALA, which reduces inflammation in the body. So that is a good enough reason to use walnuts as a low carb flour.
The recipe can be viewed and printed at this link:
NUTRITION INFO
(Note : This is a guide only. If you have a more accurate macro calculator app, please refer to it)
[ Total servings = 12 ]
Per serving ;
Total Carb = 6.5 g
Dietary Fiber = 3.4 g
Net Carb = 3.1 g
Calories = 408
Total Fat = 39.1 g
Protein = 9.4 g
INGREDIENTS
DRY INGREDIENTS FOR CAKE
Walnut Meal = 240 g / 2 cups
Coconut flour = 60 g / 1/2 cup
Baking Powder = 12 g / 3 tsp
Salt = 4 g / 1 tsp
Erythritol or any keto friendly sweetener = 100 g / 1/2 cup
Ground Cinnamon = 11 g / 4 tsp (Note: You can use between 2 to 4 tsp according to your preference)
All Spice = 12 g / 3 tsp
Grated carrots = 115 g / 1 cup
Chopped walnuts = 60 g / 1/2 cup
Note : You can replace the walnut meal with 2 Almond flour options as follows;
1. Almond flour = 240 g / 2 cups
Coconut flour = 60 g / 1/2 cup
2. Almond flour = 360 g / 3 cups (without coconut flour)
WET INGREDIENTS
Eggs = 5 large whole eggs
Melted Butter = 60 ml / 1/4 cup (OR Coconut oil)
Whipping Cream = 240 ml / 1 cup (Note: You can replace with coconut cream, yogurt or sour cream)
CREAM CHEESE FROSTING
Cream Cheese (softened) = 350 g / 1 1/2 cup
Zest = 1 lemon (optional)
Erythritol Powdered Sweetener = 100 g / 1/2 cup (Note: You can grind the granulated sweetener until powdery. You can also choose to use the granulated sweeteners except that it may taste a little grainy especially after the cake is refrigerated)
Note: Using a hand held or stand mixer, beat the cream cheese and sweetener until light and fluffy. Then add the lemon zest (if using) and mix to combine. Set aside. You can chill it in the fridge if not using immediately.
TO MAKE THE WALNUT MEAL
If you can get hold of pre ground Walnut Flour (which is not easily available), you can use that too.
Otherwise, you can easily grind the raw walnuts yourself with the following steps;
1. Use a seed, bean, nut or multi grinder as they are the most effective. I have received feedbacks that the following works too ;
(a) Vitamix
(b) Cuisinart food processor
(c) Table top drum grater with the fine cheese drum
2. It is not necessary to roast the raw walnuts before grinding.
3. Place half the walnuts into the grinder with half of the coconut flour. The reason we grind together with coconut flour is that walnuts have a high fat content so grinding it alone can easily turn to butter. So adding the coconut flour helps to absorb the excess oil so it's easier to grind. Pulse (DO NOT BLEND !) 3 times for a few seconds each. Stir to mix.
4. Pulse another 2 times for a few seconds each then pour into a bowl and set aside.
5. Repeat the process with the balance of walnuts and coconut flour.
6. The texture of the ground walnuts are coarse, like meal, not flour.
7. It's fine if there are some ungrounded nuts as they make a great addition by providing extra crunch.
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, mix all the dry ingredients until well combined. For the grated carrots, add half only and reserve the the other half for the toppings.
3. Add all the wet ingredients and whisk until well combined, smooth and thick.
4. Pour batter equally into 2 x 8 round shallow pans that are greased and lined with parchment paper.
5. Bake for 30 mins or until cooked. Let it cool completely on a wire rack.
5. Apply half the cream cheese frosting on the bottom layer of the cake and spread evenly. Top with half the reserved grated carrots.
7. Top with second layer of cake.
8. Apply the balance of cream cheese frosting on the top layer of cake and spread evenly. Dust with ground cinnamon and top with the balance of grated carrots.
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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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 Loaf Bread with Walnuts
Try my healthy carrot loaf bread with walnuts. This recipe is full of healthy ingredients ( carrots, orange juice, sultanas & walnuts)
This is perfect to serve to your kids!
Carrot Loaf Bread with Walnuts
Ingredients :
2 1/3 cup all purpose flour
1 cup grated carrots
1 cup cooking sugar ( brown)
1/2 cup sultanas
1/2 cup walnuts
1 cup soy milk
1/4 cup sunflower oil
1/4 cup freshly squeezed orange juice
2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
Pinch of salt