ISAAC'S CARROT CAKE
A less-dense and wonderfully moist carrot cake with canned mandarin oranges rather than pineapple. A friend shared the recipe with me and I made it to celebrate the birth of my son (a birthday cake). It tastes best if you let it sit in the refrigerator overnight.
Provided by Kali Peacock
Categories Desserts Cakes Carrot Cake Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13x2-inch baking dish.
- Whisk flour, sugar, baking soda, ground cinnamon, salt, and nutmeg together in a bowl. Beat carrots, mandarin oranges, oil, eggs, vanilla extract, and orange zest into flour mixture with an electric mixer until batter is smooth, about 2 minutes. Pour batter into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes.
Nutrition Facts : Calories 482.1 calories, Carbohydrate 62 g, Cholesterol 46.5 mg, Fat 24.3 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 4 g, Sodium 488.2 mg, Sugar 36.7 g
CARROT BREAD I
This is really a cross between cake and a bread. Serving it warm with butter or a cream cheese is ideal. It's really good!
Provided by PAMSTER2
Categories Bread Quick Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Combine eggs, oil and milk; stir into flour mixture until well blended. Stir in carrots, coconut, cherries, raisins and walnuts. Pour batter into prepared pan.
- Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool on a wire rack for ten minutes before removing from the pan to cool completely. Store in plastic wrap to keep moist.
Nutrition Facts : Calories 382.7 calories, Carbohydrate 53.2 g, Cholesterol 47.3 mg, Fat 17.2 g, Fiber 3 g, Protein 6.1 g, SaturatedFat 4.9 g, Sodium 308.9 mg, Sugar 25.8 g
BIG SUR CARROT TANGERINE BREAD
Adapted from Tom Reilly, a staff baker in Esalen Institute's famous kitchen while he was a Work Scholar and student there for a year and a half. When he introduced this sweet bread recipe from "The Bread Bible" he was besieged with requests to make it often - 30 loaves at a time! I lived off and on at Esalen Institute for several years during the early 70's. oh, the stories I could tell! A little history: Founded in 1962 as an alternative educational center devoted to the exploration of what "Brave New World" author Aldous Huxley called the "human potential," Esalen has attracted free-thinking philosophers, creative artists, top-notch body workers and nervous wrecks in need of Gestalt therapy for the past 40 years.
Provided by Sharon123
Categories Quick Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 16
Steps:
- Preheat oven to 350º.
- Grease and flour 2 bread pans.
- In a separate bowl combine flour, baking powder, baking soda, salt and cinnamon.
- Beat eggs and sugar until thick and light colored.
- Add oil and beat hard until volume is doubled.
- Add vanilla, tangerine juice and zest;
- fold in grated carrots.
- Stir dry ingredients into wet and continue stirring until smooth and well combined.
- You may enhance the flavor by adding ½ cup: shredded coconut, diced dry apricots, raisins or nuts (finely chopped).
- Fill pans no more than 2/3 full and bake 50-60 minutes.
- Let stand in pans for 10 minutes - cool on sides completely.
- Wrap tightly in plastic or place in air-tight plastic bag and let stand at room temperature overnight before slicing - this will retain moistness and extend life. Enjoy!
Nutrition Facts : Calories 2633.3, Fat 121.2, SaturatedFat 17.6, Cholesterol 423, Sodium 1739.8, Carbohydrate 359, Fiber 9.9, Sugar 207.2, Protein 33.2
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