Lemony Carrot Walnut Bread Recipes

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LEMONY CARROT-WALNUT BREAD



Lemony Carrot-Walnut Bread image

Love carrot cake? Skip the frosting, and try a sweet and spicy loaf with a boost of high-fiber cereal.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h40m

Yield 16

Number Of Ingredients 13

1 1/2 cups Fiber One™ original bran cereal
1 can (14 1/2 oz) sliced carrots, drained, 1/2 cup liquid reserved
1 teaspoon grated lemon peel
1/3 cup lemon juice
1/4 cup vegetable oil
2 eggs
2 2/3 cups Gold Medal™ all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts

Steps:

  • Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). Set aside.
  • In large bowl, mash carrots with fork. With electric mixer on low speed, beat in reserved carrot liquid, lemon peel, lemon juice, oil and eggs until blended.
  • Beat in flour, sugar, baking powder, pumpkin pie spice, baking soda and salt until blended. Stir in crushed cereal and walnuts. Spoon batter into pan.
  • Bake about 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing.

Nutrition Facts : Calories 210, Carbohydrate 32 g, Cholesterol 25 mg, Fat 1, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 210 mg, Sugar 10 g, TransFat 0 g

MOM'S CARROT BANANA BREAD



Mom's Carrot Banana Bread image

I borrowed this recipe from my mom, and I have given away mini-breads for Christmas for several years. Everyone loves it!

Provided by TEEPS31

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h5m

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup brown sugar
½ cup butter, softened
3 bananas, mashed
1 cup grated carrots
1 cup walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 4x8-inch loaf pans.
  • Combine flour, baking soda, baking powder, cinnamon, and salt together in a bowl. Beat brown sugar and butter together in a separate bowl using an electric mixer until smooth and creamy. Stir flour mixture, alternating with bananas, into creamed butter mixture just until batter is mixed; fold in carrots and walnuts. Pour into the prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, 50 to 60 minutes.

Nutrition Facts : Calories 298.2 calories, Carbohydrate 42.8 g, Cholesterol 20.3 mg, Fat 13.4 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 5.4 g, Sodium 240.5 mg, Sugar 22.1 g

CARROT-WALNUT BUNDT CAKE WITH LEMON CREAM CHEESE ICING



Carrot-Walnut Bundt Cake with Lemon Cream Cheese Icing image

Categories     Cake     Nut     Dessert     Bake     Cream Cheese     Lemon     Walnut     Carrot     Winter     Birthday     Shower     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 8 Servings

Number Of Ingredients 10

1 1/4 cups all purpose flour
4 teaspoons ground cinnamon
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 1/4 cups sugar
3/4 cup olive oil
3 large eggs
1 1/2 cups grated carrots (about 3 large)
3/4 cup chopped toasted walnuts
Lemon Cream Cheese Icing

Steps:

  • Place rack in center of oven and preheat to 350°F. Butter 12-cup nonstick Bundt pan. Whisk flour, cinnamon, baking soda and salt in medium bowl until well blended. Using electric mixer, beat sugar, oil and eggs in large bowl on medium speed until pale and fluffy, about 5 minutes. Add flour mixture, beating just until blended. Fold in carrots and walnuts.
  • Pour batter into prepared pan. Bake cake until toothpick inserted near center comes out clean, about 50 minutes. Cool cake in pan on rack 1 hour.
  • Invert cake onto plate. Cool completely. Drizzle icing over top of cake, allowing icing to flow down sides. (Can be made 1 day ahead. Cover and chill.)

MOIST CARROT AND RAISIN WALNUT LOAF



Moist Carrot and Raisin Walnut Loaf image

Make and share this Moist Carrot and Raisin Walnut Loaf recipe from Food.com.

Provided by Doreen Randal

Categories     Dessert

Time 2h5m

Yield 12 serving(s)

Number Of Ingredients 11

125 g butter
3/4 cup caster sugar
1 teaspoon vanilla
2 tablespoons golden syrup
2 eggs, divided
2 cups carrots, grated
1 cup raisins, chopped
1 cup walnuts, chopped
1 1/2 cups self raising flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Steps:

  • Grease a loaf tin and line the base.
  • Cream butter, sugar and vanilla.
  • Beat in golden syrup.
  • Add eggs one at a time; beat until well combined.
  • Stir in carrot, raisins and walnuts.
  • (Don't worry if the mixture looks curdled; it will come out right when the flour is added.)
  • Stir in sifted dry ingredients; stir until combined.
  • Pour mixture into prepared pan.
  • Bake in moderate oven about 1-1/4 hours.
  • Let stand about 5 minutes before turning out onto a wire rack.

Nutrition Facts : Calories 312.2, Fat 15.8, SaturatedFat 6.2, Cholesterol 53.3, Sodium 104.8, Carbohydrate 40.4, Fiber 2.2, Sugar 22, Protein 4.8

CARROT BREAD



Carrot Bread image

This lovely, moist quick bread from is flecked with crunchy walnuts and colorful shredded carrot. For variety, I sometimes substitute a cup of shredded raw zucchini for the carrot or add a half cup of drained crushed pineapple. -Connie Simon, Reed City, Michigan

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (12 pieces).

Number Of Ingredients 12

1 cup sugar
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, room temperature
3/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup shredded carrot
1/4 cup chopped walnuts

Steps:

  • Preheat oven to 350°. Grease and flour an 8x4-in. loaf pan; set aside. In a bowl, combine sugar, flours, baking powder, baking soda, salt and cinnamon. In another bowl, combine eggs, applesauce and vanilla; stir into dry ingredients until just moistened. Fold in carrots and walnuts. Pour into prepared pan. , Bake until a toothpick comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 160 calories, Fat 3g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 361mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.

CARROT-NUT BREAD



Carrot-Nut Bread image

Gift someone with a golden 24-"karat" gem of a quick bread!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h25m

Yield 1

Number Of Ingredients 11

1 1/2 cups shredded carrots (3 medium)
3/4 cup sugar
1/3 cup vegetable oil
2 eggs
3/4 cup Gold Medal™ all-purpose flour
3/4 cup Gold Medal™ whole wheat flour
1/4 cup coarsely chopped nuts
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Steps:

  • Heat oven to 350°F. Grease bottom only of loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches.
  • Mix carrots, sugar, oil and eggs in large bowl with spoon. Stir in remaining ingredients; pour into pan.
  • Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Facts : Calories 115, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 120 mg

LEMON CARROT BREAD



Lemon Carrot Bread image

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

3/4 cup butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1 tablespoon lemon juice
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1 cup shredded carrots
3/4 cup chopped pecans
2 tablespoons grated lemon zest

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.

CARROT AND WALNUT CAKE



Carrot and Walnut Cake image

A nice carrot and walnut cake with a slight taste of spice due to some spices like cardamom. It's not too sweet and the count of calories is moderate.

Provided by Murooj Ibraheem

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Yield 14

Number Of Ingredients 13

3 cups all-purpose flour
1 cup vegetable oil
1 ½ cups confectioners' sugar
1 cup chopped walnuts
1 cup grated carrots
1 cup milk
6 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
3 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cardamom

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
  • Sift the flour, baking soda, and baking powder together and set aside.
  • Beat the eggs with the ground cinnamon, ground nutmeg, and ground cardamom together for 5 minutes. Stir in the confectioner's sugar and mix well. Beat in the vegetable oil and continue beating for 5 minutes.
  • Alternately add the flour mixture and the milk, 1 tablespoon at a time, to the egg mixture. With a spoon stir in the carrots and the walnuts. Pour batter into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour. Enjoy it with a glass of milk or a cup of tea.

Nutrition Facts : Calories 386.7 calories, Carbohydrate 36.8 g, Cholesterol 81.1 mg, Fat 24 g, Fiber 1.7 g, Protein 7.4 g, SaturatedFat 3.5 g, Sodium 237.9 mg, Sugar 14.3 g

CARROT LOAF CAKE WITH TANGY LEMON GLAZE



Carrot Loaf Cake With Tangy Lemon Glaze image

This easy, breezy one-bowl loaf cake makes the perfect afternoon snack - and a perfect breakfast the next day, too. It's lightly spiced and nut- and fruit-free, but feel free to add about 1/2 cup of chopped nuts or dried fruit, if that's how you like your carrot cake. There is an optional bit of grated carrot in the lemony glaze, which doesn't lend that much flavor, but provides a lovely light orange hue. If grating carrot for the glaze seems fussy, you can certainly skip it.

Provided by Yossy Arefi

Categories     breakfast, brunch, lunch, snack, cakes

Time 1h30m

Yield 1 (9-by-5-inch) loaf

Number Of Ingredients 13

3/4 cup/180 milliliters neutral oil or mild olive oil, plus more for greasing the pan
1 cup/225 grams packed light brown sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 teaspoon kosher salt
1 3/4 cups/225 grams all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 packed cups peeled and grated carrots (about 6 ounces/165 grams, from 3 medium carrots)
1 lemon
1 cup/100 grams confectioners' sugar
1 tablespoon finely grated carrot (optional)

Steps:

  • Make the cake: Heat the oven to 350 degrees and set a rack in the center. Oil a 9-by-5-inch loaf pan and line it with a strip of parchment paper that hangs over the two long sides. Oil the paper, too.
  • Add the light brown sugar and eggs to a large bowl and whisk vigorously until pale in color, about 2 minutes. Add the oil, cinnamon, cardamom and salt. Whisk until well combined and smooth.
  • Add the flour, baking powder and baking soda, and whisk, starting slowly to incorporate the flour without spilling it, until well combined and smooth, switching to a rubber spatula if necessary. Fold in the grated carrots. The batter will be very thick.
  • Scrape the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to remove any big air bubbles.
  • Bake the cake until golden and puffed and a tester inserted into the center comes out clean, 50 to 60 minutes. Set the pan on a rack to cool for 10 minutes. After 10 minutes, use the parchment paper to lift the cake out of the pan and set on the rack over a baking sheet to cool completely.
  • When the cake is cool, make the glaze: Finely zest the lemon into a medium bowl. Juice the lemon, and set aside lemon juice. Add the confectioners' sugar and finely grated carrot (if using) to the bowl with the zest, along with 4 teaspoons of the lemon juice. Whisk vigorously until smooth. Add more lemon juice as needed to make a thick but pourable glaze. Pour the glaze over the cooled cake and let it set for a few minutes before slicing. Store the cake well wrapped at room temperature for 3 to 4 days.

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