Monday, January 19, 2009

Pretty Healthy Carrot Bread

This recipe is adapted, with many tweaks, from the Better Homes and Gardens Zucchini Bread recipe. It’s quick to prepare, and satisfied my sweet tooth many a day.

When in Indonesia, I keep bags of shredded carrots (each containing one cup) in my freezer. To thaw them, I remove the carrots while still frozen, put in a bowl, and thaw in a little apple juice.

1 ½ cups flour
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon ground nutmeg (optional)
½ cup brown sugar or palm sugar
1 cup finely shredded carrots
¼ cup apple juice plus a few tablespoons cooking oil
1 egg
½ cup raisins (optional)

Preheat oven 350 Fahrenheit, 180 Centigrade.
Grease bottom and ½ inch up the sides of an 8x4x2 inch loaf pan; set aside.
In a medium mixing bowl combine flour, cinnamon, baking soda and baking powder, and nutmeg.
In another medium mixing bowl, whisk egg. Beat in apple juice and oil. Add sugar and shredded carrots; mix well. Add the wet mixture to the dry mixture (or vice versa); stir till just moistened. Stir in raisins.
Spoon into prepared pan. Bake until a wooden toothpick comes out clean, about 1 hour. Cool in the pan on a wire rack for 10 minutes. Remove loaf from pan. Cool completely on the rack. Makes 1 loaf (about 10 servings).

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