LinkWithin

Blog Widget by LinkWithin

Wednesday, October 14, 2009

Carrot Bread ~ Making Up For Lost Time

i started wearing glasses in the 5th grade. my (step)mother was horrified. i was already gawky and now this would be another blemish on my person, bad eyesight and having to wear wire rims. she got in her head that she would do what she could do to improve my eyesight. by forcing carrot juice down my throat everyday after school.

yes. 8oz of pulverized carrot juice everyday. my feelings for this particular vegetable was rocky, at best. correction. it was more like "fuck you carrots, damn you to Hell", if that is really a feeling and in my case, yes, it's a feeling.

however, recently, i decided to use up some carrots i had in the fridge, not enough for anything and truth be told, not really enough for the bread but somehow i figured i wouldn't be too heartbroken over it. the bread came out moist, fluffy, absolute perfection. Nuria had two slices right out the oven, and i had a slice everyday for breakfast. my eyesight still isn't great, the glasses are gone ... carrots are not going to save this blemish but at least now i can call a truce on the damn things.

015

Carrot Bread
adapted from the Bread Bible by Rose Levy Beranbaum

1.5 cups plus 1.5 Tbl AP flour
1/2 Tbl baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
3 large eggs
1/2 cup veggie oil
3/4 cup sugar, actually i put in just under that
2 cups finely grated carrots
1/8 tsp allspice
1/2 Tbl cumin

carrot bread

Preheat oven to 350F 20 minutes before baking.

Whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice and cumin. In another bowl, mix together the eggs, oil and sugar until blended. Add the flour mixture and continue stirring/beating just until incorporated. add the carrots and continue mixing.

Scrape the batter into a bread pan (9X5" loaf pan, sprayed with nonstick oil or greased). Bake for about an hour, or until the top is golden and a cake tester inserted in the center comes out clean. (mine went for about 50 minutes) Cool on wire rack for 10 minutes, then run a small spatula between the sides of the pan and unmold it onto an oiled wire rack. Wrap the loaf well in plastic wrap and allow to sit overnight to distribute the moisture. If you can't wait till the next day, it's fine, just be sure to allow the bread to cool completely before cutting.

019





6 comments:

  1. I looove carrot juice. I would have gladly drank? drunken? a glass every morning. Mmmm.

    Cumin? That's pretty unusual.

    ReplyDelete
  2. i couldn't help but notice how "red" the carrot bits are in your carrot bread.

    ReplyDelete
  3. I don't really enjoy carrots but love carrots in baked goods. This looks delish and moist :)

    ReplyDelete
  4. wc, ugh. just the thought makes me gag. i added the cumin because i didn't want to this bread to be a sweet-dessert-y kinda bread and i really like the after taste cumin provides. i'm trying cardamon next.

    hand/craft/atelier, they are rather red... i think i went a bit ape with the post processing but also, it is in stark contrast to the white plate and flour.

    Mel, i'm turning a new leaf. i'll be making use of carrots in baked goos now. :)

    ReplyDelete
  5. i couldn't help but notice how "red" the carrot bits are in your carrot bread.

    ReplyDelete
  6. wc, ugh. just the thought makes me gag. i added the cumin because i didn't want to this bread to be a sweet-dessert-y kinda bread and i really like the after taste cumin provides. i'm trying cardamon next.

    hand/craft/atelier, they are rather red... i think i went a bit ape with the post processing but also, it is in stark contrast to the white plate and flour.

    Mel, i'm turning a new leaf. i'll be making use of carrots in baked goos now. :)

    ReplyDelete