CARROT GINGER TEA SANDWICHES
This sandwich was part of the Tea we enjoyed at the Empress Hotel in Victoria, BC. I've not been able to find "sweet ginger paste" in this country, so I just grate some fresh ginger and sweeten it.
Provided by TigerJo
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Blend grated carrots, cream cheese, mayo, and ginger paste (if desired); add salt and peper to taste.
- Butter all four pieces of bread; place carrot mixture onto one slice; put other piece of buttered bread on top.
- Cut off the crusts and cut to preferred size.
Nutrition Facts : Calories 169.3, Fat 10, SaturatedFat 4.6, Cholesterol 20, Sodium 269.4, Carbohydrate 17.9, Fiber 2.8, Sugar 3.4, Protein 3.7
GINGER-CARROT BREAD
This moist bread is a quick, easy, and delicious breakfast idea. There's no need to grate carrots to make this recipe; carrot juice gives it just as much flavor without the extra work.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Lightly coat an 8-by-4-inch (1 quart) loaf pan with cooking spray. Set aside.
- In a large bowl, whisk together sugar, oil, eggs, vanilla, and carrot juice. In a medium bowl, whisk together flour, ginger, baking powder, and salt. Add the flour mixture to the egg mixture, whisking just to combine. Fold in the walnuts.
- Pour batter into prepared pan; bake until a toothpick inserted in the middle comes out clean, 45 to 55 minutes. Transfer to a wire rack; let cool in pan 10 minutes, then invert loaf onto rack to cool completely. Slice just before serving.
CARROT-GINGER TEA BREAD
Provided by Judith Choate
Categories Ginger Breakfast Brunch Dessert Bake Prune Carrot Edible Gift Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Quantity: Three 6-inch loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Place the eggs in a medium mixing bowl and whisk until frothy. Beat in the oil and prune purée. When well blended, using a wooden spoon, beat in the carrots, minced ginger, ginger juice, and orange zest.
- Combine the all-purpose flour with the bran flour, brown sugar, baking powder, and baking soda in a large bowl. When blended, add the carrot mixture, beating with a wooden spoon to incorporate.
- Spoon the batter into the prepared pans. Bake for about 25 minutes, or until the edges begin to pull away from the pans and a cake tester inserted into the center comes out clean.
- Remove from the oven and invert onto a wire rack. Allow to cool before serving or storing.
ZESTY CARROT & GINGER LOAF
Lovers of ginger cake and carrot cake should enjoy this one. It mellows and improves over a couple of days
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 1h25m
Yield Cuts into 8 slices
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter then line a 900g loaf tin with a strip of baking parchment. Put the butter, sugar, treacle, syrup and half the zests into a large saucepan. Heat gently until everything has melted together.
- Add the carrot, ¾ of the chopped ginger, all the flour, bicarb, ¼ tsp salt, the ground ginger, pepper and eggs to the pan and stir well until you have a smooth batter. Pour into the tin and bake for 45 mins, or until dark brown and risen and a skewer inserted into the middle comes out clean. Cool for 20 mins in the tin, then turn out onto a wire rack.
- Sift the icing sugar into a bowl, add the remaining zests, then stir in enough lemon juice (about 4 tsp should do it) to make a smooth, thick icing. Cover the surface of the icing with cling film until ready to decorate the cake.
- When the cake is completely cool, spread the icing over the top and let it dribble down the sides. Scatter with the reserved chopped ginger. Allow to set, then cut into slices and serve.
Nutrition Facts : Calories 379 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 48 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.44 milligram of sodium
CARROT TEA BREAD
This quick bread is healthy and delicious! Serve it with your favorite tea or coffee. You can cut the sugar in half if you like..
Provided by SoCalCookerGal
Categories Quick Breads
Time 1h35m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Mix all the dry ingredients in a large bowl.
- Beat the eggs very light and add the baking powder. Stir into the dry ingredients with the oil, juice and carrots.
- If you decide to use nuts you can use walnuts, pecans or hazelnuts. If you use hazelnuts blanch them and remove the skins.Then brown them in the oven a little.
- Put the batter into an oiled bread pan and bake it 10 minutes at 400 degrees then turn the heat down to 325 degrees and bake for 1 hour and 5 minutes. 1 hour and 15 minutes altogether.
Nutrition Facts : Calories 446, Fat 21.3, SaturatedFat 3.1, Cholesterol 46.5, Sodium 534, Carbohydrate 59.1, Fiber 6.5, Sugar 32.2, Protein 9.7
CARROT TEA CAKE
Using a pastry mold to bake this walnut-studded carrot cakeyields beautiful results without a lot of effort.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Yield Serves 10 to 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch (5-cup) trois freres mold or Bundt pan. Dust with flour, and tap out excess. Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes.
- Add eggs, one at a time, mixing well after each addition. Add vanilla and carrots, and mix until just combined. Reduce speed to low. Add flour, baking powder, salt, and baking soda. Mix until just combined. Stir in walnuts.
- Pour batter into the prepared mold. Bake until a cake tester inserted into center comes out clean, about 30 minutes. Let cool in pan on a wire rack 15 minutes. Turn out cake onto rack, and let cool completely. Before serving, dust with confectioners' sugar.
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