CARROT AND ORANGE LOAF
Make and share this Carrot and Orange Loaf recipe from Food.com.
Provided by Doreen Randal
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Grease a 14 x 21 cm loaf pan; line the base with greased paper.
- Cream butter and sugar until light and creamy.
- Beat in eggs one at a time; beat until combined.
- Stir in sultanas and grated carrot.
- Add sifted dry ingredients and orange juice.
- Spread into the prepared pan.
- Bake in moderately slow oven 1-1/2 hours.
- Stand 5 minutes before turning cake on to a wire rack to cool.
- Ice when cold.
- Icing:.
- Beat butter until creamy, gradually beat in sifted icing sugar.
- Add orange juice; beat until smooth.
- Excellent.
Nutrition Facts : Calories 279.9, Fat 13.5, SaturatedFat 8.2, Cholesterol 64, Sodium 130.8, Carbohydrate 38.9, Fiber 1.2, Sugar 27.2, Protein 2.9
CARROT LOAF
Steps:
- Saute the carrots slowly in 2 ounces of butter until tender. Chop coarsely and reserve in a large mixing bowl.
- Over high heat, saute the mushrooms in 1-ounce of butter for 2 minutes. Chop coarsely and add them to the carrots.
- Saute spinach in 1-ounce of butter. Chop coarsely and reserve separately. When the spinach is cool, add 1 egg and mix thoroughly.
- Beat together the remaining eggs and the cheese. Combine this mixture thoroughly with the carrots and mushrooms. Add salt and pepper. Taste and correct seasonings, if necessary.
- Preheat oven to 400 degrees F.
- Line the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with parchment paper. Butter the pan and the parchment with the remaining 1-ounce of butter. Fill the pan with half the carrot mixture, cover with the spinach, and top with the remaining carrot mixture. Top with another piece of buttered parchment paper
- Place in a bain-marie, and bake in oven for 1 hour and 15 minutes, or until a knife inserted into the center comes out clean.
- Invert onto a warm serving platter and remove the foil. Slice and serve immediately.
ORANGE CARROT CAKE
Juicy bits of mandarin oranges flavor every bite of classic carrot cake. Cream cheese adds rich flavor to ready-to-spread frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 15
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
- In medium bowl, stir carrots and coconut with 3 tablespoons of the dry cake mix. In large bowl, beat remaining cake mix, the oil, water, cinnamon, allspice, eggs and oranges with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots and coconut. Pour into pan.
- Bake 41 to 46 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In large bowl, beat cream cheese on medium speed until smooth and creamy. Stir in frosting until well mixed. Spread frosting over cake. Sprinkle with pecans (or top with additional mandarin orange segments just before serving). Refrigerate 30 minutes before serving. Store covered in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 50 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 34 g, TransFat 2 g
CARROT ORANGE CAKE
Use this recipe to make Martha's Spring Garden Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes two 10-by-2-inch round cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spread walnuts on a baking pan; bake until fragrant, about 7 minutes. Cool completely on a wire rack. Coarsely chop walnuts, and set aside. Lightly oil two 10-by-2-inch round cake pans, and line bottoms with parchment. In a medium bowl, sift together flour, cinnamon, baking powder, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine oil and sugar on low speed. Slowly add half of the flour mixture, and continue mixing until well blended. Add remaining flour mixture and eggs in three additions, beginning and ending with the flour mixture. Mix until combined, about 1 minute.
- Transfer batter to a large mixing bowl. Stir in carrots, orange zest, and walnuts. Divide batter equally between prepared baking pans (6 1/2 cups per cake pan for the carrot and 6 cups for the zucchini). Bake until golden brown and firm, about 1 hour. A wooden skewer inserted in the center of the cake should come out clean.
- Transfer pans to wire rack to cool completely before unmolding.
LEMON CARROT BREAD
Lemon and carrot flavors combine for a unique flavor sensation in this moist quick bread. I know it's a winner because I bring a loaf to our church festival every year, and I always get requests to bake it again.
Provided by Taste of Home
Time 1h
Yield 2 loaves (12 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon juice. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Stir in the carrots, pecans and lemon zest., Transfer to two greased 8x4-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, 40-45 minute. Cool for 10 minutes before removing from pans to wire racks.,
Nutrition Facts : Calories 181 calories, Fat 9g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 139mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
ORANGE LOAF
This quick-bread recipe uses orange zest and fresh orange juice for extra-bright citrus flavors everyone will love.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- Stir together flour, baking powder, salt, and nuts.
- In a large bowl, beat together butter or margarine and 1 cup sugar. Beat in eggs one at a time. Stir in rind and 1/2 cup juice. Pour in flour mixture, and stir until moistened. Turn into a greased 9 x 5 x 3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until done. Remove loaf from oven, but not from pan.
- Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to rack to cool.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 40 g, Cholesterol 31 mg, Fat 11.7 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 278.2 mg, Sugar 22.9 g
ORANGE GLAZED CARROTS
A wonderfully easy glazed carrot recipe that the whole family will enjoy. Great for special occasions or an every day meal.
Provided by HEIDI S.
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
- Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 20.8 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 3.3 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 131.3 mg, Sugar 16.5 g
CARROT HONEY LOAF
As a busy health-care professional and mom, one of the most meaningful gifts I give to the people I love is my time and skills in the kitchen. I have been baking since I was 7 years old and while I still am an avid baker, raising three children, caring for three dogs and working full-time leaves me with little energy! My family appreciates all my efforts and this is a favorite extra "gift" I give people for special events like a housewarming or welcoming a new baby. It is especially good toasted with butter. -Krystal Horudko, Charlottetown, Prince Edward Island, Canada
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Combine eggs, oil, honey and vanilla; beat until smooth. In another bowl, whisk next 7 ingredients for 30 seconds. Stir flour mixture into egg mixture just until combined. Add carrots; mix well., Pour batter into a lightly greased 9x5-in. loaf pan; bake until a toothpick inserted in center of loaf comes out clean, about 1 hour. Cool 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 212 calories, Fat 11g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 173mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 2g fiber), Protein 3g protein.
CARROT & ORANGE CAKE
This is the Best Carrot & Orange Cake this side of the Atlantic !
Provided by cakesandbakesden
Time 1h30m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Heat oven to 160 C (Fan). Put sugar, oil and beaten eggs into a large bowl, and thoroughly combine with a spoon, beating lightly
- Stir in carrots, orange zest, and nuts
- Mix flours, bicarbonate of soda, and cinnamon together, then sift into bowl and lightly mix.
- Pour mixture into prepared tin (18 cm square loose bottomed, greased and lined with baking parchment)
- Bake for 45 mins, and a wooden skewer comes out clean. Leave to cool in tin, but remove before decorating.
- Squeeze the juice of the orange into a pan (sieve to remove all that isn't juice), and add sugar, and heat slowly until sugar has dissolved. As soon as cake is out of oven, brush the glaze all over the top of the cake and allow to soak in. Leave cake to cool completely, then remove from tin.
- Mix together the cream cheese, icing sugar, and orange blossom essence. Add more icing sugar if you prefer it sweeter.
- Spread the frosting all over the top of the cake, and swirl it a knife. Add chopped walnuts to decorate.
JAMIE OLIVER'S EASY ORANGE-CARROT CAKE RECIPE - (3.6/5)
Provided by sz8jm9
Number Of Ingredients 23
Steps:
- 1. Preheat the oven to 350 degrees F. Grease a 9-inch square or 10-inch round cake pan with a little vegetable oil. Line the bottom of the pan with a piece of parchment or waxed paper, cut to fit. In a large mixing bowl, use an electric mixer to mix the oil and sugar. Beat in the eggs, orange zest, and juice. Stir in the flour, baking powder, and salt. Add the chopped walnuts, cinnamon, cloves, nutmeg, ginger, and grated carrot. Mix just until combined (don't overmix, because this will affect how the cake rises). 2. Spoon the batter into the prepared cake pan. Bake 50 minutes, or until golden. Check doneness by poking a skewer or toothpick into the center of the cake. If it comes out clean, the cake is cooked; if it's still slightly sticky, put it back in the oven for a few more minutes. 3. Cool the cake in the pan for 10 minutes. Turn it out onto a rack to cool completely before icing. 4. For the icing, place the sour cream in a mixing bowl. Sift in the powdered sugar and grate in the zest of one orange. Halve the orange and squeeze in the juice from one half. Whisk everything together until glossy. It will be a fairly loose consistency. Spread thinly over the top of the cake. Grate a little more orange zest on top of the cake. Slice the remaining orange and serve on the side. Makes 16 servings.
CHOCOLATE-ORANGE CARROT CAKE
Categories Cake Mixer Chocolate Fruit Dessert Bake Hanukkah Vegetarian Rosh Hashanah/Yom Kippur Orange Coconut Carrot Kosher Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 19
Steps:
- Make cake:
- Preheat oven to 350¡F. Spray two 9-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Using electric mixer, beat 1 1/2 cups oil and eggs in large bowl until well blended and thick, about 2 minutes. Add flour, sugar, cocoa powder, baking soda and salt; beat at low speed to blend. Increase speed; beat 1 minute longer (batter will be very thick). Stir in carrots, coconut and orange peel, then orange pieces. Divide batter between prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 10 minutes. Turn out onto racks; cool completely.
- Make frosting:
- Stir chocolate chips in heavy medium saucepan over very low heat until melted and smooth. Remove from heat and cool to lukewarm. Spoon 1/3 cup chocolate into small bowl and reserve for decoration. Beat margarine and sugar in medium bowl until fluffy. Beat in remaining melted chocolate and orange juice concentrate.
- Place 1 cake layer on platter. Spread with 2/3 cup frosting. Top with second cake layer. Spread remaining frosting over top and sides of cake. Arrange additional orange segments around top edge of cake. Rewarm 1/3 cup reserved chocolate to pourable consistency if necessary. Drizzle orange segments with chocolate. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate.)
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